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Ro*Tel

A zesty blend of vine-ripened tomatoes and diced green chilies.

Chicken Enchilada Skillet

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The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese

4.08 of 5 (213 ratings)
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  • Prep Time: 20 Min
  • Total Time: 20 Min
  • Makes: 6 servings (1 cup each)

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INGREDIENTS

  • 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

DIRECTIONS

  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.
  2. 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.

COOK'S TIPS

NUTRITION INFORMATION

  • Calories: 354
  • Serving Size: 6 servings (1 cup each)

View Nutrition Information

Nutrition Information
Amount per Serving
Calories 354  
    % Daily Value*
Total Fat 14 gram 21%
Saturated fat 6 gram 29%
Cholesterol 82 mg 27%
Sodium 926 mg 39%
Carbohydrate 28 gram 9%
Dietary fiber 5 gram 19%
Sugars 4 gram
Protein 28 gram
Vitamin A   22%
Vitamin C   8%
Calcium   19%
Iron   11%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information

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Chicken Enchilada Skillet

The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese

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  • Claudia

    April 20, 2016

    easy to make. Adding the chili powder to give it that nice kick to it

  • Anne M

    April 06, 2016

    After reading the reviews stating this was a little bland, I added some cumin and chili powder to taste. It's was great for a quick, easy meal.

  • JN

    March 13, 2016

    Based on the review, I used medium enchilada sauce and added a half teaspoon of chili powder and it was perfect! I made stovetop quesadilla's with the mixture and I added black beans and it was great!!

  • Lisa

    February 27, 2016

    Its good but I had to add A LOT of flavor to it, but that's what's good about recipes, it's a base point that you can tweak to your own liking.

  • Anonymous

    February 10, 2016

    wow cant believe how marvelous this is, my family moved from Arizona to Maine,( where its hard to come by tex mex foods) and my kids have been dying for some enchiladas, this simple to make recipe saved the day!

  • GJW

    January 03, 2016

    This was great! It was easy to adapt to ground beef. It made enough to satisfy 4. Could be a little spicier. I will try a medium enchilada sauce next time.


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