Chicken Enchilada Skillet

This is a Sponsored post written by me on behalf of Hungry for Football for SocialSpark. All opinions are 100% mine.

So, am I the only one that considers football food to be, like, the best food ever?

I mean, I totally do not need a bunch of sweaty men chasing after a ball to eat chips and dip and wings and pizza. That’s not football food, you guys. That’s just lunch.

Of course, that doesn’t mean that I don’t also eat like a man during a football game. Because I do. And there is the added benefit of everyone else staring at the TV so they don’t see you loading your plate up with food for a fourth time. Total win.


So, because we’re all Hungry For Football this time of year, let’s talk about this Chicken Enchilada Skillet.

Guys, I was running out of daylight when I decided to make this. I had one hour to shop, cook, and photograph this dish. No joke, I was done with all of it in 40 minutes. It doesn’t hurt that my grocery store is about 1 minute away and that I know every aisle like the back of my hand.

Also, I cheated with the chicken. I was going to get a rotisserie chicken and shred the meat, but they were all out. That’s when I spotted the little container of pulled chicken breast meat right there next to the rotisserie area. Hello, timesaver.

This dish was beyond perfect for a football game or for a super fast dinner. You basically dump everything in a skillet and let it get hot. It could not get simpler or tastier.

I will caution you that the RO*TEL is a bit spicy, so use mild if you’re a wimp. (We’re wimps.) I was worried things would be too tomato-saucy, since it called for both enchilada sauce and Hunt’s tomato sauce but this dish was absolute perfection. The corn tortillas soak up the flavors and sauce like a champ. My whole family gobbled it right down!

Stop by Hungry for Football for some more game day recipes and don’t forget to enter the daily giveaway!

chicken enchilada skillet recipe

Chicken Enchilada Skillet

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Keyword: game day recipes, party recipes, weeknight dinner recipes
Calories: 405 kcal

This dish was beyond perfect for a football game or for a super fast dinner. You basically dump everything in a skillet and let it get hot. It could not get simpler or tastier.


  • 12 corn tortillas cut into bite sized pieces
  • 3 cups shredded or chopped cooked chicken
  • 10 ounces Ro*Tel Diced Tomatoes and Green Chiles 1 can
  • 10 ounces red enchilada sauce 1 can
  • 8 ounces tomato sauce 1 can
  • 1/2 cup grated Cheddar
  • 1/2 cup grated Monterey Jack
  • 1/2 avocado sliced thin
  • 1/4 cup chopped cilantro


  1. Spray a large skillet with non-stick cooking spray and heat the pan over medium heat.
  2. Add the corn tortillas and cooked chicken to the pan and cook until heated through, stirring often.
  3. Pour the undrained Ro*Tel, enchilada sauce, and tomato sauce into the pan with 1/4 cup of each cheese. Stir to combine well. Cover and cook 5 minutes or until hot and bubbly.
  4. Sprinkle on the remaining cheese, top with the avocado and cilantro before serving.
Nutrition Facts
Chicken Enchilada Skillet
Amount Per Serving
Calories 405 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 71mg24%
Sodium 797mg35%
Potassium 556mg16%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 6g7%
Protein 26g52%
Vitamin A 830IU17%
Vitamin C 9.8mg12%
Calcium 210mg21%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

Visit Sponsor's Site