Chicken Enchilada Skillet- General Recipes

Makes 6 servings (1 cup each) 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) Rosarita® Enchilada Sauce 1 can (8 oz each) Hunt's® Tomato Sauce

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    Default Chicken Enchilada Skillet


    Makes 6 servings (1 cup each)



    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) Rosarita® Enchilada Sauce
    1 can (8 oz each) Hunt's® Tomato Sauce


    Directions
    Spray large skillet with cooking spray. Add tortillas and chicken; mix well. Cook over medium-high heat 7 minutes, or until tortillas are crisp and lightly browned, stirring frequently.
    Combine enchilada sauce and tomato sauce in small bowl; pour over tortilla mixture in skillet. Mix well. Cover skillet with lid; cook 5 minutes, or until heated through, stirring occasionally

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