Skillet Recipe | 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.

Ingredients

• PAM® Original No-Stick Cooking Spray
• 12 corn tortillas, torn into bite-size pieces
• 3 cups shredded cooked chicken
• 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
• 1 (10 ounce) can red enchilada sauce
• 1 (8 ounce) can Hunt's® Tomato Sauce
• 1 cup shredded Cheddar and Monterey Jack blend cheese, divided

Cooking 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 Facts

• calories368.4
• carbohydrateContent30.4 g
• cholesterolContent74 mg
• fatContent14.8 g
• fiberContent4.7 g
• proteinContent28.8 g
• saturatedFatContent6.9 g
• sodiumContent776.4 mg
• sugarContent3.1 g