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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Up north February 13, 2017
Terrible. I did not like it at all. Husband did after we added a can of black beans.
RickFebruary 06, 2017
No color would rather go to a hospital at least then i get a Popsicle after!!!
JenNovember 21, 2016
Good, fast & easy. We like it.
MargeSeptember 01, 2016
I agree with the man that suggested that the tortillas be dipped in sauce before cutting them, otherwise when cutting the tortillas into bite size pieces it was difficult to keep the pieces separated. Then when cooking the food the tortillas would become mushy & they would be in chunks. The dish was tasty but I will add other ingredients the next time...
SkellieAugust 05, 2016
I added a packet of taco seasoning, I sautéed diced onion and garlic before adding meat and tortillas and doubled the cheese. I had diced green onion, sliced green olives and sour cream in little bowls for each person to add as they liked. My family loved it.
AnneMay 23, 2016
This dish sounds great but it's missing one CRITICAL thing - ONIONS!!! Imagine any "Mexicanesque" recipe without onions and garlic, as well! This recipe can easily be tweaked to result in a really delicious creation! Use your imagination, guys! I do it all the time!