Skillet Chicken & Cheese Enchiladas

I got this recipe off a can of enchilada sauce. It has all the components of a regular enchilada but without all the stuffing, rolling, and baking. To me this tastes like the chicken chilaquillas I used to get at a restaurant in Tucson. I always use red enchilada sauce, but you could easily use the green sauce if that is what you prefer.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  dozen corn tortilla, torn into bite size pieces
• 3  cups  shredded  cooked chicken
• 1 (20 ounce) can  enchilada sauce
• 1  cup  shredded monterey jack and cheddar cheese blend

Directions

1. Spray a large skillet with cooking spray.
2. Heat tortillas and chicken over medium-high heat for 7 minutes.
3. Pour sauce in skillet and stir to blend.
4. Sprinkle with cheese and cover. Heat until cheese is melted and sauce is hot.