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.
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
|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
Hyvee Culinary Expert TipIf 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.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 82mg
- Sodium: 805mg
- Total Carbohydrates: 28g
- Protein: 28g