Chicken Enchilada Skillet

morphsThis is an easy recipe to throw together on a busy weeknight. It is from the Ro Tel website. The recipe makes 5 servings.

 

 

 

 

 

 

 

Chicken Enchilada Skillet

12 corn tortillas, torn into bite-size pieces
3 cups shredded cooked chicken
1 can (10 ounce) RoTel Original Diced Tomatoes & Green Chilies, undrained
1 can (10 ounce) red enchilada sauce
1 can (8 ounce) tomato sauce
1 cup shredded Cheddar and Monterey Jack blend cheese, divided (I used 2% cheese)

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.

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.

By my calculations – Per serving – Calories: 358, Total Fat: 8.4g, Sat. Fat: 3.7g, Carbs: 41g, Fiber: 4.5g, Protein: 25.9g

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