Chicken Enchilada Skillet
Courtesy of VELVEETA® and RO*TEL® 6 Servings • 10 Min. Prep Time • 10 Min. Cook Time| Ingredients |
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| PAM® Original No-Stick Cooking Spray |
| 12 corn tortillas, torn into bite-size pieces |
| 3 c. shredded cooked chicken |
| 1 (10 oz.) can RO*TEL® Original Diced Tomatoes & Green Chiles, undrained |
| 1 (10 oz.) can ROSARITA® Enchilada Sauce |
| 1 (8 oz.) HUNT'S® Tomato Sauce-No Salt Added |
| 1 c. shredded Cheddar and Monterey Jack blend cheese, divided |
Directions:
1. Spray large nonstick skillet with PAM® cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 min. or until hot, stirring frequently.
2. Combine undrained RO*TEL®, ROSARITA® Enchilada Sauce and HUNT'S® Tomato Sauce in medium bowl; pour over chicken mixture in skillet. Mix well. Sprinkle 1/2 c. cheese over chicken mixture. Cover skillet; cook 5 min. or until hot, stirring occasionally. Sprinkle with remaining 1/2 c. cheese. Serve immediately.
Nutrition:
Calories: 482; Total Fat: 14g; Saturated Fat: 6g; Total Carbs: 28g; Fiber: 5g; Protein: 28g; Sodium: 722mg;