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Chicken Enchilada Skillet

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“The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 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 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 2 (8 ounce) cans Ro*Tel® Original Tomato & Green Chili Sauce
  • 1 cup shredded Cheddar and Monterey Jack blend cheese, divided

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.
  2. Pour undrained tomatoes and sauce 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.

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