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Chicken Enchilada Skillet

65 Ratings
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Serves: 6 (1 cup each) Prep time: 20 minutes

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All you need:

  • Pam original no-stick cooking spray
  • 12 corn tortillas, torn into bite-size pieces
  • 3 c. shredded cooked chicken (3 c. = about 12 oz)
  • 1 (10 oz) can Ro*Tel original diced tomatoes & green chilies, undrained
  • 1 (10 oz) can red enchilada sauce
  • 1 (8 oz) can Hunt's tomato sauce
  • 1 c. shredded Cheddar and Monterey Jack blend cheese, divided

All you do:

  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.

Daily Values:

12% vitamin A 19% calcium
8% vitamin C 9% iron

Nutrition Facts per serving:

Calories: 358 Fat: 14g
Carbohydrate: 28g Protein: 28g
Cholesterol: 82mg Saturated Fat: 6g
Dietary Fiber: 4g Sodium: 805mg
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