Salsa Chicken Enchilada Skillet
An easy, flavorful one-skillet dinner.
Ingredients
- 1 Tbsp oil
- 1 chicken breast or 2 small chicken thighs chopped into small pieces
- ½ cup onion diced
- ½ cup ripe bell pepper diced
- ½ cup zucchini diced
- ½ tsp cumin
- ½ tsp chili powder
- 1 clove garlic chopped
- 1 cup salsa verde
- ¼ cup sour cream
- ½ cup corn fresh or frozen
- 3 corn tortillas sliced in half then into short strips
- ¾ cup Colby jack or Mexican blend cheese shredded
- 2 Tbsp cilantro chopped
- ½ avocado sliced
Instructions
- Heat the oil in a large ovenproof skillet over medium heat, add the chicken, onion, peppers, and zucchini. Cook until the chicken is done and the veggies are starting to soften, about 7-8 minutes.
- Add the cumin, chili powder, and garlic and cook until fragrant, about a minute.
- Stir in the salsa verde and sour cream followed by the corn and tortilla strips.
- Bring to a simmer and turn off the heat.
- Sprinkle with the cheese and transfer to the oven to broil until the cheese has melted, about 3 minutes. Alternatively, you can cover the skillet for a few minutes and heat for a few minutes until the cheese melts.
- Garnish with cilantro and sliced avocado.