CHICKEN ENCHILADA SKILLET

By cecelia26_

Ingredients

• 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
• 1 cup shredded Cheddar and
• Monterey Jack blend cheese, divided

Details

Adapted from ro-tel.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.