Chicken Enchilada Skillet

(213 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 (169)

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Overall Rating

Claudia April 20, 2016

easy to make. Adding the chili powder to give it that nice kick to it

Anne M April 06, 2016

After reading the reviews stating this was a little bland, I added some cumin and chili powder to taste. It's was great for a quick, easy meal.

JN March 13, 2016

Based on the review, I used medium enchilada sauce and added a half teaspoon of chili powder and it was perfect! I made stovetop quesadilla's with the mixture and I added black beans and it was great!!

Lisa February 27, 2016

Its good but I had to add A LOT of flavor to it, but that's what's good about recipes, it's a base point that you can tweak to your own liking.

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.