2273

Chicken Enchilada Skillet

Prep Time: 20 minutes Total Time: 20 minutes Serves: 6 servings (1 cup each)
4.00 of 5 (211 ratings)

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

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.

NUTRITION INFORMATION

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

FULL-LENGTH REVIEWS

145 people have reviewed Chicken Enchilada Skillet
KRISTINA September 09, 2014
Overall Rating: 5 of 5 stars

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 :)

BEC August 26, 2014
Overall Rating: 1 of 5 stars

No thanks. This was not good

Anonymous August 21, 2014
Overall Rating: 4 of 5 stars

Tasty! Worked well super fast and easy

Kevin August 14, 2014
Overall Rating: 5 of 5 stars

Great and super easy. I did change it up a little by draining 2 cans of HOT rotell, and skipped the tomatos. Serve w/ black re-fried beans and a quick family meal.

Dani94 June 03, 2014
Overall Rating: 5 of 5 stars

Followed the recipe exactly except I used green enchilada sauce (not red) and mixed the enchilada sauce with a can of cream of mushroom soup (no tomato sauce). I then Decided to throw in a tablespoon of green chile powder for extra flavor

So easy June 03, 2014
Overall Rating: 5 of 5 stars

It was so quick and easy and everybody ate it. Thanks!

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