Chicken Enchilada Skillet

Recipe

Main Dish
Chicken Enchilada Skillet

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3.12 out of 5 stars
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128 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.

    Recipe Tags

    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.