Chicken Enchilada Skillet

(209 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 (165)

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Overall Rating

Anonymous February 10, 2016

wow cant believe how marvelous this is, my family moved from Arizona to Maine,( where its hard to come by tex mex foods) and my kids have been dying for some enchiladas, this simple to make recipe saved the day!

GJW January 03, 2016

This was great! It was easy to adapt to ground beef. It made enough to satisfy 4. Could be a little spicier. I will try a medium enchilada sauce next time.

Kayde December 31, 2015

This was such a great idea and a hit in my house! I will be making it again!!!

JJ December 28, 2015

ICK!! No flavor or color. Won't be making it again. :(

Michelle December 11, 2015

Great idea!

deeB November 20, 2015

This is a decent meal to cook it is easy. We know that this is not authentic from New Mexico,but neither is the Chinese food made here. So be encouraged and make it good for you!!