Chicken Enchilada Skillet

4 of 5
(227 ratings)
Total Time
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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 (183)

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Overall Rating

LP April 23, 2017

A dinner favorite! I also add a can of drained black beans and 2 handfuls of spinach! Delish!

KT April 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 Farris April 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.

Rick February 06, 2017

No color would rather go to a hospital at least then i get a Popsicle after!!!

Jen November 21, 2016

Good, fast & easy. We like it.