Chicken Enchilada Skillet |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 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 (10 ounce) can ro*tel® original diced tomatoes & green chilies, undrained |
2 (8 ounce) cans ro*tel® original tomato & green chili 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 sauce 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.
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