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Chicken Enchilada Skillet


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Rate this recipe 4.5/5 (12 Votes)


  • 1 Can (12.5 oz) Chunk Chicken Breast, shredded
  • 1 can (10 oz.) Diced Tomatoes & Green Chilies (chilies optional) undrained
  • 1 can (10 oz.) Red Enchilada Sauce
  • 1 can (8 oz.) Tomato Sauce
  • PAM Original No-Stick Cooking Spray
  • 12 corn tortillas, torn into bite-size pieces
  • 1 cup shredded Fiesta Blend cheese, divided



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.


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