Chicken Enchilada Skillet

2014-03-14
  • Yield : 6 servings (1 cup each)
  • Prep Time : 20m
  • Ready In : 20m
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Ingredients

  • PAM(R) Original No-Stick Cooking Spray
  • 12 corn tortillas, torn into bite-size pieces
  • 3 cups shredded cooked chicken (3 cups = about 12 oz)
  • 1 can (10 oz each) Ro*Tel(R) Original Diced Tomatoes & Green Chilies, undrained
  • 2 cans (8 oz each) Ro*Tel(R) Original Tomato & Green Chili Sauce
  • 1 cup shredded Cheddar and Monterey Jack blend cheese, divided

Method

Step 1

1. Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.

Step 2

2. Pour undrained tomatoes and sauce over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.

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