Chicken Enchilada Skillet

Chicken Enchilada Skillet
6 servings (1 cup each)


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PAM Original No-Stick Cooking Spray
12 corn tortillas, torn into bite-size pieces
3 cups shredded cooked rotisserie chicken (3 cups = about 12 oz)
1 can (10 oz each) Rosarita Enchilada Sauce
1 can (8 oz each) Hunt's Tomato Sauce


Hands On: 20 minutes
Total: 20 minutes

1. Spray large skillet with cooking spray. Add tortillas and chicken; mix well. Cook over medium-high heat 7 minutes, or until tortillas are crisp and lightly browned, stirring frequently.

2. Combine enchilada sauce and tomato sauce in small bowl; pour over tortilla mixture in skillet. Mix well. Cover skillet with lid; cook 5 minutes, or until heated through, stirring occasionally.

Created date

November 2008