Chicken Enchilada Skillet

I don't think I have ever cooked a dinner so fast. From start to table it took me, maybe 15-20 minutes. It was super easy &  it actually was a pretty good dinner. You could easily turn this into a soup by adding chicken stock to it. If using corn tortillas, you can tear them up &  add them in, but I find it makes them very mushy, plus  leftovers do not taste very good. So, we just spooned it into flour tortillas &  made taco's out of it.

Serves: 6

Ingredients
No-Stick Cooking Spray
3 cups shredded cooked chicken (3 cups = about 12 oz)I used 2-12 oz canned chicken
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
Corn or flour tortillas

 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 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. Make taco's or you can serve immediately if you tore up the tortillas.