Chicken Enchilada Skillet

By KeyIngredient

Nutrition Information close
Amount per Serving
Calories 358
% Daily Value*
Total fat 14 g 21%
Saturated fat 6 g 29%
Cholesterol 82 mg 27%
Sodium 821 mg 34%
Carbohydrate 28 g 9%
Dietary fiber 4 g 16%
Sugars 4 g 0%
Protein 28 g 56%
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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
• 1 can (10 oz each) red enchilada sauce
• 1 can (8 oz each) Hunt's® Tomato Sauce (**MAYBE SKIP THIS? ENOUGH LIQUID!**)
• 1 cup shredded Cheddar and Monterey Jack blend cheese, divided

Details

Adapted from readyseteat.com

Preparation

Step 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.
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.