Skip to main content
ENGLISH | ESPAÑOL

¡Lo sentimos!

Esta receta no está disponible en ListoYServido™.
¿Quieres descubrir más deliciosas recetas fáciles
de preparar?

Buscar más recetas en ListoYServido

No, gracias

We're sorry!

This recipe isn't available on ReadySetEat™.
Want to explore more delicious, quick-to-fix recipes?

Look for more recipes on ReadySetEat

No, thanks

Welcome, Guest!

  • Log In
  • Join Now for Free

    Why Sign Up?

    Because as a member, you'll get:

    • Our free, twice-monthly newsletter
    • Sale prices on groceries in your area
    • Online tools to help streamline weeknight dinner prep
Log in with Facebook
On Sale: | All Stores
20
PREP TIME
20
TOTAL TIME
6
INGREDIENTS
4 of 5 (194 ratings)
Print Recipe ShareThis Add to recipe box
Choose print size:
4x6 |
3x5
Add Recipe To Shopping List
Sales based on ZIP Code: Change This?

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

Nutrition Information*

Serving Size 6 servings (1 cup each)
Calories 358

View complete nutrition information

Directions

  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.
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 805 mg 34%
Carbohydrate 28 g 9%
Dietary fiber 4 g 16%
Sugars 4 g  
Protein 28 g  
Vitamin A   12%
Vitamin C   8%
Calcium   19%
Iron   9%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
128 reviews you can use for Chicken Enchilada Skillet
Filter Recipe Reviews
Write a Review
Household Type:
Rating:
Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Share Your Review on Facebook
Thank you for sharing your review on Facebook.
2273
* Overall Rating:
     
     
     
     
     
0

Choose a cooking style that most describes you: (Optional)

You cater to the needs of kids, tweens, and teens.
You know what it's like to deal with finicky foodies.
You just need to make enough for two adults.
You like recipes that are on the healthier side.
You have 1,000 characters remaining.
  Cancel
* Required Field
User Rating: 5 stars

LOVED this recipe! I cut the ingredients in half since I was only cooking for myself, and it still made so much food! I'll definitely be having leftovers for a couple days, but I'm okay with that because it is delicious!

Posted by: Hope | on 04/13/2014
User Rating: 5 stars

Made tonight with leftover rotisserie chicken. Did not use tomato sauce, it was saucy enough. Added corn. Simmered on stove for a bit. Then topped with cheese, green onion and chopped black olive. Put in oven for 10 min. Yum.

Posted by: Sue | on 04/05/2014
User Rating: 4 stars

My boyfriend and I have made this twice now, and it's becoming my go-to for dinner when we can't figure out what we want. We mix it up by adding our own add-inns like corn, onions, green onions, sour cream, and slice up some avocado to go with it. Even bell peppers would be a great addition to it! It's very versatile.

Posted by: Stina | on 04/03/2014
User Rating: 5 stars

Excellent short cut for enchiladas! I think the key to this recipe is to let the ro-tel tomatoes cook until the liquid evaporates completely before adding the enchilada sauce. That way the canned flavor was cooked out. I did not cover the skillet at all so that the sauce thickened as it cooked. I then topped it with cheese and slid into the oven for 10 minutes. Delicious!

Posted by: austinsmom | on 02/25/2014
User Rating: 2 stars

I'm not sure if I didn't do something right, but my husband and I did not enjoy this dish. The taste wasn't terrible, but it was very runny and overall not that enjoyable.

Posted by: Kayla | on 01/18/2014
User Rating: 5 stars

We really like this but I do it differently. I make this with either a rotisserie chicken or raw (cut up and cooked with spices). Add all the ingredients except for the tortilla's. I also add corn and black beans. Use half the cheese in the mixture, then I actually serve it on/in either toasted flour or corn tortilla's, add a bit of cheese on top and some sour cream. Everyone loves it and it isn't mushy at all this way. And everyone can choose if they want a corn one or a flour one.

Posted by: Leah | on 01/07/2014
Show More
 

SELECT

  

YOUR STORE

Thank You!

All Stores  has been set as your preferred store.

Now make sure to look for  on sale  next to ingredients in our recipes.

That's our way of telling you that ingredient is on sale at your preferred store. Click on it, and we'll tell you the price!

You can change your preferences at any time.

OK

SELECT

  

YOUR STORE


Find out which recipe ingredients are on sale at your local store. Simply give us your ZIP code, and select your preferred store.

Your Zip Code

ZIP code updated.
Invalid ZIP code.

Your Preferred Store

Submit

Like What You See?

Let ReadySetEat™ Help Solve Your Weeknight Dinner Dilemma

Sign up now and get exclusive member benefits, including:

  • Our free, twice-monthly newsletter with recipes and special offers
  • Sale price notices for your selected grocery store
  • A digital recipe box to keep your favorites handy
  • Access to our quick-click digital shopping list
Join For Free