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
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 & chilies, enchilada sauce, and tomato sauce 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.
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
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 & chilies, enchilada sauce, and tomato sauce 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.
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