LIVE
Rating: 4.09 stars
53 Ratings
  • 5 star values: 20
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1

The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

368 calories; protein 28.8g; carbohydrates 30.4g; fat 14.8g; cholesterol 74mg; sodium 776.4mg. Full Nutrition
Advertisement

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2016
I boiled my chicken breast with salt and pepper. I didn't have rotell tomatoes so I used a can of diced tomatoes and a can of diced green chilies I also added a can of White hominy the dish came out excellent... Read More
(11)

Most helpful critical review

Rating: 3 stars
12/18/2015
My husband enjoyed this dish more than I. The flavor was ok, but I thought it was missing something. I put a dash of cumin in my serving and it really brought the flavors together for me. It was super quick and easy and I will probably make it again for that reason alone. Read More
(15)
53 Ratings
  • 5 star values: 20
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
12/18/2015
My husband enjoyed this dish more than I. The flavor was ok, but I thought it was missing something. I put a dash of cumin in my serving and it really brought the flavors together for me. It was super quick and easy and I will probably make it again for that reason alone. Read More
(15)
Rating: 3 stars
07/20/2016
This was a very basic dish one that doesn't get better as a leftover dinner the next day. On the second day I added some black beans and corn and it seemed to add some interest and more flavor. If I were to make it again (almost every dish deserves a second chance) I would not slice up the corn tortillas and mix them with the chicken. I would toast the corn tortillas separately and serve them on the side. They get a little mushy and disappear when mixed all together. Serve it with white rice for a color contrast on your plate. Read More
(15)
Rating: 5 stars
04/27/2016
I boiled my chicken breast with salt and pepper. I didn't have rotell tomatoes so I used a can of diced tomatoes and a can of diced green chilies I also added a can of White hominy the dish came out excellent... Read More
(11)
Advertisement
Rating: 5 stars
05/24/2016
Love this recipe, so fast and easy. Store did not have diced tomatoes with green chilies. Bought them separately and added them in. Turned out a little mild for the family so the next time I added a can of diced Jalapeños, and the family raves about it and has become a favorite. I also bought a rotisarie chicken on shopping day came home and took it off the bone and was then ready for a quick dinner that night. I have also topped it off with sour cream added chips and salsa on the side. Read More
(4)
Rating: 4 stars
04/15/2016
i just add corn and rice its so good making it again Read More
(3)
Rating: 5 stars
03/30/2019
After reading other reviews concerning this dish being mushy I made a few changes. I used 2 cans enchilada sauce, 1 can Rotelle tomatoes, and 1 package of enchilada seasoning mix. Mixed my shredded chicken with tomatoes and enchilada sauce adding the seasoning mix. After bubbly I sprinkled cheese on top. Then I put my torn corn tortillas on top and sprinkled rest of cheese. Put the lid on pan and turned it back on just until cheese on top melted. Served with sliced black olives, sliced avocado, sour cream, and black bean and corn salsa. Yummy!! Read More
(3)
Advertisement
Rating: 3 stars
03/16/2017
We followed the recipe directions exactly. It was missing a little "oomph." I think next time I'd put in taco seasoning or some chili powder. I don't mean it wasn't spicy enough, because my kids don't do spicy. It's possible the tomato sauce watered down the "oomph" of the enchilada sauce. Maybe cut out one jar of tomato sauce and put in an extra one of enchilada sauce. Read More
(2)
Rating: 4 stars
03/01/2016
I forgot to mention that I seasoned the chicken with taco seasoning before sautéing it. Great flavor. Not bland at all Read More
(2)
Rating: 2 stars
09/28/2016
I didn't like this though the flavor is 4 stars. The problem I had was it was just a pan of mush. To me this would be better to serve inside a flour tortilla instead of putting tortillas in it ( I don't like corn tortillas at all so I tried flour tortillas.) The texture is terrible but the flavor is awesome. Try it as a filler instead of as an all-in-one dish. Also canned chicken can work for this dish if you want to save some time but regular chicken is gonna be much better. I'm making this one again with the changes I mentioned. Read More
(1)