Description
Unveil the magic of the Salsa Verde Chicken Enchilada Skillet, a vibrant and comforting dish that marries the bold flavors of salsa verde with the heartiness of chicken and cheese. This one-skillet wonder promises to deliver a delightful mix of textures and tastes, making it the perfect weeknight dinner for families or a festive part of your weekend gatherings.Imagine pulling this colorful skillet from the oven, bubbling with melted Monterey Jack cheese and rich, creamy salsa verde. It’s not just a meal; it’s a celebration of flavors that brings everyone around the table. Simple, satisfying, and irresistibly delicious, it’s sure to become a new favorite in your cooking repertoire.
Ingredients
1 tablespoon oil
1 onion, diced
1 medium zucchini, diced (optional)
1 teaspoon ground cumin
2 cloves garlic, chopped
2 cups salsa verde
1/2 cup sour cream
2 cups chicken, cooked and sliced or shredded
1 cup corn (fresh or frozen)
6 ounces tortillas, sliced (gluten-free for gluten-free)
1 cup Monterey jack cheese, shredded
1 tablespoon cilantro, chopped (optional)
Notes
Heat the oil in a large oven-safe skillet over medium-high heat, add the onion and zucchini, and cook until tender, about 3-5 minutes.
Add the cumin and garlic and cook until fragrant, about a minute.
Stir in the salsa verde and sour cream, then add the chicken, corn, and tortillas.
Bring to a simmer and turn off the heat.
Sprinkle on the cheese and transfer the skillet to the oven to broil until the cheese has melted, about a minute.
Garnish with cilantro, if using, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350