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
Directions
1.
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
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