Chicken Enchilada Skillet Recipe

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

Prep Time
Total Time
4.1 of 5 (197 ratings) Review This Recipe | See All Reviews


  • 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

Total Fat
View Complete Nutrition Information >


  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
153 Reviews for Chicken Enchilada Skillet
I just made this and it was great! But I did change some things. I seasoned my chicken with salt, pepper, cumin, and chili powder. I also think it would be better if you warm up the tortilla pieces without the chicken, and then add the rest. I also used a taco seasoning packet for extra flavor, added some extra water so it wasn't goopy. Turned out great for me!
Oct 03, 2015
This was easy and very tasty. I threw a can of drained black beans into the mix. If you want more flavor then use the "hot" enchilada sauce and throw some jalapenos on top after it is served.
Sep 17, 2015
How good can it be, there isn't even basic seasoning, i.e. salt and pepper.Where is the cumin, mex. oregano, and other mexican type flavorings? Doesn't look like its worth the time and effort, especially when having to figure out the best seasonings yourself. Might as well start from scratch and come up with your own recipe. No stars! couldn't post without picking one.
Sep 17, 2015
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.
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.
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
* Overall Rating:

* Review
You have 1,000 characters remaining.
Submit cancel

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Real tips from real people. We want to hear from you. How do you use PAM as a shortcut in the kitchen - and everywhere you cook? Submit Your Tip
* 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