- PAM® 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® Original Diced Tomatoes & Green Chilies, undrained
- 1 can (10 oz each) red enchilada sauce
- 1 can (8 oz each) Hunt's® Tomato Sauce
- 1 cup shredded Cheddar and Monterey Jack blend cheese, divided
- 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.
- Pour undrained tomatoes and enchilada and tomato sauces 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.
Excellent short cut for enchiladas! I think the key to this recipe is to let the ro-tel tomatoes cook until the liquid evaporates completely before adding the enchilada sauce. That way the canned flavor was cooked out. I did not cover the skillet at all so that the sauce thickened as it cooked. I then topped it with cheese and slid into the oven for 10 minutes. Delicious!
I'm not sure if I didn't do something right, but my husband and I did not enjoy this dish. The taste wasn't terrible, but it was very runny and overall not that enjoyable.
We really like this but I do it differently. I make this with either a rotisserie chicken or raw (cut up and cooked with spices). Add all the ingredients except for the tortilla's. I also add corn and black beans. Use half the cheese in the mixture, then I actually serve it on/in either toasted flour or corn tortilla's, add a bit of cheese on top and some sour cream. Everyone loves it and it isn't mushy at all this way. And everyone can choose if they want a corn one or a flour one.
Because of the reviews (both good and bad) stating the "gushiness" of this dish, I used tortilla chips instead of regular tortillas. I also used a cast iron skillet. After warming everything up in the cast iron skillet, I covered the top in a blanket of the cheese and put the cast iron in the oven on 350 for 10 minutes. It is almost ready! It looks and smells delicious!!! I'll let you know how it turns out!
I substituted flour tortillas for corn (and only used 6), and omitted the tomato sauce completely, and it turned out to be excellent and easy! I use the meat from a rotisserie chicken and just throw everything together in a sauce pan, just warming it up. Then I transfer the mixture to a glass baking dish, top it with lots of cheese, and bake it just until the cheese melts. My family loves it served with sour cream.
this was wonderful and didn't take that love...my family loved it