Chicken Enchilada Skillet | Food Town
A quick dish with the flavor of enchiladas made in a skillet. Top with your favorite cheese and enjoy for a great weeknight meal.
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Ingredients
- 12 corn tortillas, torn into bite-size pieces
- 3 cups shredded cooked chicken (3 cups = about 12 oz)
- 1 can (10 oz each) diced tomatoes & green chilies, undrained
- 1 can (10 oz each) red enchilada sauce
- 1 can (7-8 oz each) tomato Sauce
- 1 cup shredded Cheddar and Monterey Jack, or Mexican blend cheese, divided
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