Chicken Enchilada Skillet

• servings: 6 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

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

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.