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 (194 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

Nutrition Information

358
Calories
14g
Total Fat
28g
Protein
Serving Size: 6 servings (1 cup each)
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 358  
  % Daily Value*
Total fat 14 g 21%
Saturated fat 6 g 29%
Cholesterol 82 MG 27%
Sodium 805 MG 34%
Carbohydrate 28 g 9%
Dietary fiber 4 g 16%
Sugars 4 g
Protein 28 g
Vitamin A   12%
Vitamin C   8%
Calcium   19%
Iron   9%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
128 Reviews for Chicken Enchilada Skillet
SORT BY
LOVED this recipe! I cut the ingredients in half since I was only cooking for myself, and it still made so much food! I'll definitely be having leftovers for a couple days, but I'm okay with that because it is delicious!
Hope,
Apr 13, 2014
Made tonight with leftover rotisserie chicken. Did not use tomato sauce, it was saucy enough. Added corn. Simmered on stove for a bit. Then topped with cheese, green onion and chopped black olive. Put in oven for 10 min. Yum.
Sue,
Apr 05, 2014
My boyfriend and I have made this twice now, and it's becoming my go-to for dinner when we can't figure out what we want. We mix it up by adding our own add-inns like corn, onions, green onions, sour cream, and slice up some avocado to go with it. Even bell peppers would be a great addition to it! It's very versatile.
Stina,
Apr 03, 2014
Excellent short cut for enchiladas! I think the key to this recipe is to let the ro-tel tomatoes cook until the liquid evaporates completely before adding the enchilada sauce. That way the canned flavor was cooked out. I did not cover the skillet at all so that the sauce thickened as it cooked. I then topped it with cheese and slid into the oven for 10 minutes. Delicious!
austinsmom,
Feb 25, 2014
I'm not sure if I didn't do something right, but my husband and I did not enjoy this dish. The taste wasn't terrible, but it was very runny and overall not that enjoyable.
Kayla,
Jan 18, 2014
We really like this but I do it differently. I make this with either a rotisserie chicken or raw (cut up and cooked with spices). Add all the ingredients except for the tortilla's. I also add corn and black beans. Use half the cheese in the mixture, then I actually serve it on/in either toasted flour or corn tortilla's, add a bit of cheese on top and some sour cream. Everyone loves it and it isn't mushy at all this way. And everyone can choose if they want a corn one or a flour one.
Leah,
Jan 07, 2014
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New PAM® original now leaves up to 99% less residue* than margarine or bargain brand cooking sprays so you spend less time cleaning up.

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* Versus a leading brand of margarine, leading bargain brand of canola-oil cooking spray, and vegetable-oil cooking spray, after baked at 400° F for 30 minutes, cooled, and washed in one
regular dishwasher cycle