- 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
|Serving Size||6 servings (1 cup each)|
- 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.
|Amount per Serving|
|% Daily Value*|
|Total fat||14 g||21%|
|Saturated fat||6 g||29%|
|Dietary fiber||4 g||16%|
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Just made this recipe in less than 20 minutes from frozen chicken to done! I didn't have any pre-cooked shredded chicken on hand, so I thawed some chicken in the microwave, cut it into chunks, cooked it up (with my homemade cumino, salt, garlic powder, and black pepper mix, along with a generous shake of chili powder), and tossed everything else in as directed. I used HOT enchilada sauce, talk about a GREAT KICK IN THE MOUTH!!! This will definitely become a regular on our menu!!!
I made this last night and my husband loved it and ask me to put it on my list of recipes that I will make occasionally. I will make some changes such as adding sauted onions and I will add jalapenos, as it wasn't spicy enough for us but it was good made according to the directions.
This was a good "starter recipe" and a great idea for a quick version of an enchilada meal, but the recipe as shown doesn't deliver enough flavor punch for my tastes. Too bland and mild for me, so I added in lots of carmelized white onion, and some garlic powder, cumin, cayenne, diced jalepenos, fresh cilantro, and a healthy dose of sizzling habenero sauce. I also finished it off, (after combining everything on medium to low heat until heated through), by cranking the heat up to high, and letting the skillet put a little crunch on the tortillas and cheese (similar to when making migas). That added crunch, as well as the punched-up flavor, made this an easy and quick and delicious meal. I'll give it four stars for being a basically good idea, even though as shown, the flavor was too bland and mild. Add your own spin, and it can be yummy!
I read reviews and recommendations before I made this. I added about 1 tsp cumin, garlic powder, chili powder, and dried cilanto each, plus salt and pepper. I imagine this is pretty bland without the spices. I love enchiladas! but this skillet/ bake was just too "mushy" for my preference. I would totally leave out the corn tortillas and do the recipe as instructed with seasonings and cheeses THEN add tortilla chips and kinda stir them in for a crunch.
Great recipe but u can definitely amp it up a little. I sautÃ©ed finely chopped purple onion, jalapeÃ±o and half can of regular whole kernel corn. I also added some fresh line juice and cilantro. This was such a great dish, full of flavor.
well I didn't have a can of ro-tel on hand but I did have a can of mexican style stewed tomatoes. I used those and threw in a can of corn so the kiddos would get more vegetables in their diet. Other than those two changes/additions this was a great quick meal.