Chicken Enchilada Skillet
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

3.98 of 5 (217 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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  • Calicocat

    January 07, 2015

    The recipe was easy, but it is not tex mex. The chiles rellenos recipe was more like it and tasted good too. I give it a half a star.

  • Mike

    December 28, 2014

    This is now one of my favorite recipes. Quick, easy to make, and really tastes great. I plan to experiment by substituting ground beef for the chicken, ie., beef enchiladas. Also plan to try using spicy white cheese queso instead of the red enchilada sauce. Regardless, this is a keeper.

  • Stefi Zee

    October 07, 2014

    Super easy, super quick and very tasty. (What takes the most time is cooking of chicken. Could be made with leftover chicken as well or chicken made ahead of time) I would recommend separating tortillas before added to pan or they get clumped together. We ate ours as a dip with crunchy tortillas.

  • Bren

    October 03, 2014

    This is really good!!!

  • Annie

    September 28, 2014

    Here's a little tip. Most manufacturers of non stick cookware tell you not to spray with cooking spray. It gums up the non stick coating. It's non stick . Why do you need the cooking spray? If you need a little something in the pan or skillet, use a few drops of cooking oil.

  • KRISTINA

    September 09, 2014

    It was late and I needed a QUICK, EASY MEAL. My daughter had made this recipe for us once before and LOVED it. I loved how quickly I could make it using canned chicken. It was delicious. I unfortunately want to eat many servings at one time :)


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