Chicken Enchilada Casserole

I found a new blog that I really enjoy called Sweet Tooth Sweet Life.

She recently did a post called 21 One Pot Meals and I pinned several of those recipes to make.  Monday I made the Chili Mac and Cheese (which I forgot to take a picture of) which was awesome, and all three kids loved it!

Last night I made the Chicken Enchilada Casserole that was super yummy too!  However, Alayna wanted nothing to do with it.  Oh well, can't please them all the time.

 

Chicken Enchilada Casserole

12 corn tortillas, torn into bite-size pieces

3 cups shredded cooked chicken (3 cups = about 12 oz)

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

1 can (10 oz each) red enchilada sauce

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

1 cup shredded Cheddar and Monterey Jack blend cheese, divided

- See more at: http://www.readyseteat.com/recipes-Chicken-Enchilada-Skillet-2273.html#sthash.xBItGpqQ.dpuf

12 corn tortillas, torn into bite-size pieces

3 cups shredded cooked chicken (3 cups = about 12 oz)

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

1 can (10 oz each) red enchilada sauce

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

1 cup shredded Cheddar and Monterey Jack blend cheese, divided

- See more at: http://www.readyseteat.com/recipes-Chicken-Enchilada-Skillet-2273.html#sthash.xBItGpqQ.dpuf

6 small tortillas, cut into bit size pieces

3 cups shredded cooked chicken

1 can Rotel diced tomatoes

1 can red enchilada sauce (I made my own enchilada sauce from Mels Kitchen Cafe )

1 can tomato sauce

1 cup shredded Cheddar and Monteray Jack blend

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 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.

- See more at: http://www.readyseteat.com/recipes-Chicken-Enchilada-Skillet-2273.html#sthash.xBItGpqQ.dpuf

Spray oven safe skillet with butter spray, place chopped tortilla strips in bottom of skillet, ladle in a cup of the enchilada sauce followed by half the chicken and half the cheese, do another layer of tortillas, sauce, chicken and cheese.  Bake at 400 until cheese is bubbly, 10-15 minutes.

Very easy and very versatile!