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

• Ready In: 20 mins
• Serves: 6

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 (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.