Chicken Enchilada Skillet

Recipe

Main Dish
Chicken Enchilada Skillet

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3.21 out of 5 stars
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169 ratings

Recipe Data

6
Servings
20min
Prep
20min
Total

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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.

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
Pam original no-stick cooking spray
12corn 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

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    Directions

    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.

      Hyvee Culinary Expert Tip
      If you don't have cooked chicken for this recipe, you can add a can of drained black beans instead.
      Hy-Vee Test Kitchen
    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.

    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.