Chicken Enchilada Skillet
The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese
Hands On:20 | Total: 20 | Makes: 6 servings (1 cup each)
Ingredients:
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PAM® Original No-Stick Cooking Spray
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12 corn tortillas, torn into bite-size pieces
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3 cups shredded cooked chicken (3 cups = about 12 oz)
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
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1 can (10 oz each) red enchilada sauce
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1 can (8 oz each) Hunt's® Tomato Sauce
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1 cup shredded Cheddar and Monterey Jack blend cheese, divided
Directions
- 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.
Nutritional Information:
6 servings (1 cup each) Calories 354; Total Fat 14 g(Saturated Fat 5 g); Cholesterol 81 mg; Sodium 932 mg;
Carbohydrate 29 g; (Dietary Fiber , Sugars 4 g); Protein 28 g;
Percent Daily Values*: Vitamin A %; Vitamin C 8%; Calcium 19%; Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
Brought To You By ConAgra Foods(R)
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