Chicken Enchilada Skillet
Recipe from RO*TEL

The flavor of enchiladas in a quick skillet presentation made with torn corn tortillas and cooked chicken tossed in a spicy enchilada sauce with cheese.


Chicken Enchilada Skillet

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Ingredients
  •  
    PAM® Original No-Stick Cooking Spray
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  • 12 
    corn tortillas, torn into bite-size pieces
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  • 3 cups
    cups shredded cooked chicken (3 cups = about 12 oz)
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  • 1 10-ounce can
    Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
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  • 1 10-ounce can
    Rosarita® Enchilada Sauce
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  • 1 8-ounce
    Hunt's® Tomato Sauce-No Salt Added
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  • 1 cup
    shredded cheddar and Monterey Jack blend cheese, divided
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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.
Combine undrained tomatoes, enchilada sauce, and tomato sauce in medium bowl; pour 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
Per serving: Calories 482, Total Fat 14 g, Saturated Fat 6 g, Sodium 722 mg, Carbohydrate 29 g, Fiber 5 g, Sugar 5 g, Protein 28 g, Calcium 193 mg, Iron 2 mg. Daily Values: Vitamin C 2%. Percent Daily Values are based on a 2,000 calorie diet
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