Chicken Enchilada Skillet

This recipe is another Pinterest find.  I love enchilada sauce so I've wanted to have it for awhile.  D agreed so he made it.

I think this is a base recipe, and it could use some tweaking.  D didn't use rotisserie chicken (which we suspect was used because we couldn't get the calories remotely near the ones called out.).  He sauteed a pound of chicken breast with some Southwest Seasoning.  Also next time I'm going to check the tomato sauce...it seemed to have sugar in it.  Maybe just use 2 cans of Rotel and be done with it.  And add some cilantro.

I think having again, with some tweaking would work.  D said it was simple to make.

We had with a salad.

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 

Adapted from Ready Set Eat
Hands On: 20 | Total: 20 | Makes: 6 servings (1 cup each) (we had 4 servings)

Photo by ALB

Ingredients
PAM® Original No-Stick Cooking Spray
12 corn tortillas, torn into bite-size pieces
3 cups shredded cooked chicken (3 cups = about 12 oz) (used 1 lb sauteed chicken breast with SW seasoning)
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

Directions
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.

Nutritional Information
from My Fitness Pal with my changes
Calories: 398, Total Fat: 12 g; Saturated Fat: 6 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 80 mg; Sodium: 1470 mg; Potassium: 278 mg; Total Carbohydrate: 32 g; Dietary Fiber: 5 g; Sugars: 5 g; Protein: 31 g