Chicken Enchilada Skillet

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.

Recipe from RO*TEL
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  • PAM® Original No-Stick Cooking Spray
  • 12 corn tortillas, torn into bite-size pieces
  • 3 cups cups shredded cooked chicken (3 cups = about 12 oz)
  • 1 10 ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 10 ounce can Rosarita® Enchilada Sauce
  • 1 8 ounce can Hunt's® Tomato Sauce-No Salt Added
  • 1 cup shredded cheddar and Monterey Jack blend cheese, divided
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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.
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: cal. (kcal) 354, Fat, total (g) 14, chol. (mg) 82, sat. fat (g) 6, carb. (g) 29, fiber (g) 5, pro. (g) 28, vit. A (IU) 1069, vit. C (mg) 4, sodium (mg) 703, calcium (mg) 192, Percent Daily Values are based on a 2,000 calorie diet
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