2273
Chicken Enchilada Skillet Recipe
Recipes

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

20
Prep Time
(MINUTES)
20
Total Time
(MINUTES)
6
Servings
4 of 5 (217 ratings) Review This Recipe | See All Reviews

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
Makes: 6 servings (1 cup each)

Nutrition Information Per Serving

354
Calories
14g
Total Fat
28g
Protein
View Complete Nutrition Information >

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 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.
Nutrition Information close
Amount per Serving
Calories 354  
  % Daily Value*
Total fat 14 g 21%
Saturated fat 6 g 29%
Cholesterol 82 MG 27%
Sodium 926 MG 39%
Carbohydrate 28 g 9%
Dietary fiber 5 g 19%
Sugars 4 g
Protein 28 g
Vitamin A   22%
Vitamin C   8%
Calcium   19%
Iron   11%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
150 Reviews for Chicken Enchilada Skillet
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The recipe was easy, but it is not tex mex. The chiles rellenos recipe was more like it and tasted good too. I give it a half a star.
Calicocat,
Jan 07, 2015
This is now one of my favorite recipes. Quick, easy to make, and really tastes great. I plan to experiment by substituting ground beef for the chicken, ie., beef enchiladas. Also plan to try using spicy white cheese queso instead of the red enchilada sauce. Regardless, this is a keeper.
Mike,
Dec 28, 2014
Super easy, super quick and very tasty. (What takes the most time is cooking of chicken. Could be made with leftover chicken as well or chicken made ahead of time) I would recommend separating tortillas before added to pan or they get clumped together. We ate ours as a dip with crunchy tortillas.
Stefi Zee,
Oct 07, 2014
This is really good!!!
Bren,
Oct 03, 2014
Here's a little tip. Most manufacturers of non stick cookware tell you not to spray with cooking spray. It gums up the non stick coating. It's non stick . Why do you need the cooking spray? If you need a little something in the pan or skillet, use a few drops of cooking oil.
Annie,
Sep 28, 2014
It was late and I needed a QUICK, EASY MEAL. My daughter had made this recipe for us once before and LOVED it. I loved how quickly I could make it using canned chicken. It was delicious. I unfortunately want to eat many servings at one time :)
KRISTINA,
Sep 09, 2014
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* vs. leading cooking sprays (except olive oil), after spraying on glass bakeware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times