(I promise to take pictures this time....as long as I don't slice my finger off!)
Skillet Chicken Enchiladas
12 corn tortillas
3 cups shredded cooked chicken
1 can (10 oz) Rotel Original
1 can (10 oz) red enchilada sauce
1 can (8 oz) tomato sauce
1 cup shredded Chedder-Jack Cheese
- 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 Rotel 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.
I am hoping this is as yummy as it sounds! Hoping to serve with some Mexican rice and re-fried beans.
Look for the family's review and photos to come!