Chicken Enchilada Skillet

Prep Time: 20 minutes Total Time: 20 minutes Serves: 6 servings (1 cup each)
4.00 of 5 (194 ratings)

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


  • 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


  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.


Calories: 358 Serving Size: 6 servings (1 cup each)


128 people have reviewed Chicken Enchilada Skillet
Hope April 13, 2014
Overall Rating: 5 of 5 stars

LOVED this recipe! I cut the ingredients in half since I was only cooking for myself, and it still made so much food! I'll definitely be having leftovers for a couple days, but I'm okay with that because it is delicious!

Sue April 05, 2014
Overall Rating: 5 of 5 stars

Made tonight with leftover rotisserie chicken. Did not use tomato sauce, it was saucy enough. Added corn. Simmered on stove for a bit. Then topped with cheese, green onion and chopped black olive. Put in oven for 10 min. Yum.

Stina April 03, 2014
Overall Rating: 4 of 5 stars

My boyfriend and I have made this twice now, and it's becoming my go-to for dinner when we can't figure out what we want. We mix it up by adding our own add-inns like corn, onions, green onions, sour cream, and slice up some avocado to go with it. Even bell peppers would be a great addition to it! It's very versatile.

austinsmom February 25, 2014
Overall Rating: 5 of 5 stars

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!

Kayla January 18, 2014
Overall Rating: 2 of 5 stars

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.

Leah January 07, 2014
Overall Rating: 5 of 5 stars

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.

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