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
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  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings (1 cup each)
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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

2 cans (8 oz each) Ro*Tel® Original Tomato & Green Chili Sauce

1 cup shredded Cheddar and Monterey Jack blend cheese, divided


  1. 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. 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.