Skillet Chicken & Cheese Enchiladas

• 1 dozen corn tortilla, torn into bite size pieces
• 3 cups shredded cooked chicken
• 1 (20 ounce) can enchilada sauce
• 1 cup shredded monterey jack and cheddar cheese blend

1. Spray a large skillet with cooking spray.
2. Heat tortillas and chicken over medium-high heat for 7 minutes.
3. Pour sauce in skillet and stir to blend.
4. Sprinkle with cheese and cover.
5. Heat until cheese is melted and sauce is hot.

corn tortilla, chicken, enchilada sauce, shredded monterey

Taken from www.food.com/recipe/skillet-chicken-cheese-enchiladas-242846 (may not work)