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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

4.04 of 5 (219 ratings)
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  • Prep Time: 20 Min
  • Total Time: 20 Min
  • Makes: 6 servings (1 cup each)

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  • 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: 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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  • Anne

    May 23, 2016

    This dish sounds great but it's missing one CRITICAL thing - ONIONS!!! Imagine any "Mexicanesque" recipe without onions and garlic, as well! This recipe can easily be tweaked to result in a really delicious creation! Use your imagination, guys! I do it all the time!

  • Ed

    May 20, 2016

    *tips please don't over stir otherwise it will turn to mush! *heat up tortilla's in microwave until soft. *dip tortilla in sauce then place on skillet with chicken and cheese.

  • Gary

    May 20, 2016

    No seasoning on the chicken or in the recipe. No way would this be good! Sounds like hospital food....

  • Meredith

    May 18, 2016

    This is beyond disappointing. I added chili powder and cumin like the other reviewers recommended and it's still just bland mush. There's not enough cheese or sour cream or cilantro one can add to add flavor. It's easy but it's boring.

  • davell logan

    May 17, 2016

    This is a great recipe if you follow to the exacts. Taste really good and is fast and easy to make.

  • Kelly

    May 04, 2016

    Love this recipe! It's so fast and easy. I used rotisserie chicken from the grocery store to make it even faster. And I didn't carefully read the recipe first, so I bought flour tortillas instead of corn. It still worked; even was good in the second day leftovers. Not sure if it matters, but I used Frontera red enchilada sauce pouch vs. canned sauce. I did add chili powder and cumin as recommended by other reviewers. My picky eater kids semi-liked it, Mexican food-loving husband loved it.

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The signature blend of vine-ripened tomatoes, zesty green chilies and savory mixture of spices in Ro*Tel that turns ordinary dishes into a medley of delicious, bold flavors.