Chicken Enchilada Skillet
- PAM(R) Original No-Stick Cooking Spray
- 12 corn tortillas, torn into bite-size pieces
- 3 cups shredded cooked chicken
- 1 (10 ounce) can Ro*Tel(R) Original Diced Tomatoes & Green Chilies, undrained
- 1 (10 ounce) can red enchilada sauce
- 1 (8 ounce) can Hunt's(R) Tomato Sauce
- 1 cup shredded Cheddar and Monterey Jack blend cheese, divided
- 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.
corn tortillas, chicken, tomatoes, red enchilada sauce, tomato sauce, blend cheese
Taken from www.allrecipes.com/recipe/245515/chicken-enchilada-skillet/ (may not work)