Chicken Enchilada Skillet Good Recipes

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Chicken Enchilada Skillet

"The taste of an enchilada recipe made fast in a skillet with torn corn tortillas, cooked bird, zesty tomatoes and sauce with cheese."

Ingredients :

PAM® Original No-Stick Cooking Spray
12 corn tortillas, torn into chunk-size portions
3 cups shredded cooked fowl
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 (10 ounce) can purple enchilada sauce
1 (eight ounce) can Hunt's® Tomato Sauce
1 cup shredded Cheddar and Monterey Jack combo cheese, divided

Instructions :

Prep : 20M	Cook : 6M	Ready in : 20M

Spray huge nonstick skillet with cooking spray. Add tortilla pieces and chook; mix nicely. Cook over medium-high warmth 5 mins or until warm, stirring often.
Pour undrained tomatoes and enchilada and tomato sauces over chicken aggregate in skillet. Mix properly. Sprinkle 1/2 cup cheese over fowl aggregate. Cover skillet; cook 5 mins or till warm, stirring every so often. Sprinkle with last 1/2 cup cheese. Serve right away.

Notes :

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