Chicken Enchilada Skillet
Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: easy
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
1 cup shredded Cheddar and Monterey Jack blend cheese, divided
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 191 mg | 19% |
Carbohydrate | 29 g | 10% |
Cholesterol | 81 mg | 27% |
Total Fat | 14 g | 21% |
Iron | 2 mg | 10% |
Calories | 354 kcal | 18% |
Sodium | 932 mg | 39% |
Protein | 28 g | 56% |
Saturated Fat | 5 g | 27% |
Sugars | 4 g | 0 |
Vitamin C | 5 mg | 8% |
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.
Chicken Enchilada Skillet