Step 1

Spray a large skillet with non-stick cooking spray and heat the pan over medium heat.

Step 2

Add the corn tortillas and cooked chicken to the pan and cook until heated through, stirring often.

Step 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.

Step 4

Sprinkle on the remaining cheese, top with the avocado and cilantro before serving.