Chicken Enchilada Skillet

(219 ratings)
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The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese

  • 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

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  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 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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Nutrition Information
Calories: 354 View complete nutrition information
Reviews (175)

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Overall Rating

Anne May 23, 2016

This dish sounds great but it's missing one CRITICAL thing - ONIONS!!! Imagine any "Mexicanesque" recipe without onions and garlic, as well! This recipe can easily be tweaked to result in a really delicious creation! Use your imagination, guys! I do it all the time!

Ed May 20, 2016

*tips please don't over stir otherwise it will turn to mush! *heat up tortilla's in microwave until soft. *dip tortilla in sauce then place on skillet with chicken and cheese.

Gary May 20, 2016

No seasoning on the chicken or in the recipe. No way would this be good! Sounds like hospital food....

Meredith May 18, 2016

This is beyond disappointing. I added chili powder and cumin like the other reviewers recommended and it's still just bland mush. There's not enough cheese or sour cream or cilantro one can add to add flavor. It's easy but it's boring.

davell logan May 17, 2016

This is a great recipe if you follow to the exacts. Taste really good and is fast and easy to make.

Kelly May 04, 2016

Love this recipe! It's so fast and easy. I used rotisserie chicken from the grocery store to make it even faster. And I didn't carefully read the recipe first, so I bought flour tortillas instead of corn. It still worked; even was good in the second day leftovers. Not sure if it matters, but I used Frontera red enchilada sauce pouch vs. canned sauce. I did add chili powder and cumin as recommended by other reviewers. My picky eater kids semi-liked it, Mexican food-loving husband loved it.