Chicken Enchilada Skillet

By á-15015

Sponsor Recipe from Ro*Tel®

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
• 2 cans (8 oz each) Ro*Tel® Original Tomato & Green Chili Sauce
• 1 cup shredded Cheddar and Monterey Jack blend cheese, divided

Preparation

Step 1

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.