Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 6
Difficulty: easy
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
Nutrition Information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 193 mg | 19% |
| Carbohydrate | 28 g | 9% |
| Cholesterol | 82 mg | 27% |
| Total Fat | 14 g | 21% |
| Iron | 2 mg | 11% |
| Calories | 354 kcal | 18% |
| Sodium | 926 mg | 39% |
| Protein | 28 g | 56% |
| Saturated Fat | 6 g | 28% |
| Sugars | 4 g | 0 |
| Dietary Fiber | 5 g | 19% |
| Vitamin C | 5 mg | 8% |
| Vitamin A | 1082 iu | 22% |
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.
Chicken Enchilada Skillet
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