Chicken Enchilada Skillet - cooking recipe

Ingredients

PAM(R) Original No-Stick Cooking Spray
12 corn tortillas, torn into bite-size pieces
3 cups shredded cooked chicken
1 (10 ounce) can Ro*Tel(R) Original Diced Tomatoes & Green Chilies, undrained
1 (10 ounce) can red enchilada sauce
1 (8 ounce) can Hunt's(R) Tomato Sauce
1 cup shredded Cheddar and Monterey Jack blend cheese, divided

Preparation

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.