Monday, January 28, 2013

Chicken Enchilada Skillet

We are bringing back our "New Meal of the Week" recipes! It might not happen every week, but some weeks (like this week) we are going to try two!

  • PAM® Original No-Stick Cooking Spray
  • 12 corn tortillas, torn into bite-size pieces
  • 3 cups shredded cooked chicken (3 cups = about 12 oz)
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (10 oz each) red enchilada sauce
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 1 cup shredded Cheddar and Monterey Jack blend cheese, divided


  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.
 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.


1. We used flour tortillas instead of corn b/c we don't like corn tortillas
2. We also added in onion and pinto beans. Tim liked it that way, I think I'd prefer it without.

Original recipe from

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...