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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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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LPApril 23, 2017
A dinner favorite! I also add a can of drained black beans and 2 handfuls of spinach! Delish!
KTApril 17, 2017
Love it. I fry my tortillas first and get them a little crispy, they won't get so soggy. Then cut them up and add in. I also add a can of black beans (drained). I also skip the tomato sauce and just add the enchilada sauce.
Sharon FarrisApril 08, 2017
My family loved it! I've also made it with ground beef and it tastes just like regular enchiladas, but quick and easy to make.
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!!!