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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Things To Grab
Directions
Hyvee Culinary Expert Tip
If you don't have cooked chicken for this recipe, you can add a can of drained black beans instead.
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.
Nutrition facts
Servings
358 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 82mg
- Sodium: 805mg
- Total Carbohydrates: 28g
- Protein: 28g
Daily Values
0%
Vitamin A 12%
0%
Vitamin C 8%
0%
Iron 9%
0%
Calcium 19%
Recipe Source:
ConAgra Foods, Inc., Hy-Vee weekly ad from the week of February 19, 2014.