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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 [LINK]Skip to main content ENGLISH | [LINK]ESPAÑOL
6 Servings -
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Servings:6  | Calories:399 | Total Fat:11g  | Chol:65mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 5g
25 %
Total Carb 49g
16 %
Fiber 8g
32 %
Sugars 7g
Cholesterol 65mg
22 %
Sodium 850mg
35 %
Protein 27g
53 %
50% Corn tortillas
20% Cooked chicken
19% Shredded Cheddar
10% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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 0

Directions : View recipe directions on
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