Chicken Encilada Skillet

12 Corn tortillas, torn into bite size pieces
3 Cup cooked shredded chicken
1 10oz can diced tomatoes
1 Can green chillies
1 10 oz can red enchilada sauce
1 can 8 oz tomato sauce
1 cup shredded cheese
1 tsp cumin
2 tsp garlic
Dried cilantro

Spray a large skillet
Add corn tortillas and chicken
Mix well and cook over medium heat about 5 min or until hot.
Add diced tomatoes (do not drain), enchilada sauce, tomato sauce and seasonings stir over medium heat until hot.
Stir in 1/2 cup cheese cook for 5 min
Sprinkle 1/2 cup cheese on top cover and let melt
Or pour into 9X13 pan sprayed with cooking spray then add remaining cheese and bake for 15 to 20 min in 350 oven.

This is perfect for left over taco meat, I used left over beef carnitas and it was very good.