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Chicken Enchilada Skillet Recipe

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This recipe for Chicken Enchilada Skillet is from Greer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PAM original no stick cooking spray
12 Corn tortillas, torn into bite size pieces
3 C shredded cooked chicken (3 cups=about 12 oz)
1 can (10 oz each) Rotel original diced tomatoes and green chilies, undrained
1 can (10 oz each) red enchilada sauce
1 can (8 oz each) Hunts tomato sauce
1 C shredded cheddar and monterey jack blend cheese, divided
Directions:
Directions:
Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium high heat 5 minutes 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
Number Of Servings:
Number Of Servings:
6

 

 

 

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