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
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.
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deeBNovember 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!!
KaraNovember 17, 2015
So easy to make and the whole family loved it!
TracyNovember 15, 2015
I made this. It was absolutely yummy. The only thing I did was boil the chicken with seasoning such as....chili powder, cumin, oregano, garlic, Johnny salt, and a litle regular salt. It was delicious and all my kids ate it.
AntonioOctober 18, 2015
Is the chicken cooked or raw(12oz)
FlorenceOctober 08, 2015
what these recipes are, are foundations for a meal; they give you a basic instruction and you flavor and provide the characteristics for the dish! This site provides great starter ideals and I have left them for my husband to make several times and he now knows the basics and is learning the herbs and flavors as he progress's.
Anna BarelaOctober 07, 2015
Doesn't come close to what we make in New Mexico. Not authentic & sounds awful.