Description
A flavorful and comforting skillet dish combining tender chicken, zesty salsa verde, and melted cheese, perfect for any weeknight dinner.
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 options)
- 1 cup Monterey jack cheese, shredded
- 1 tablespoon cilantro, chopped (optional)
Instructions
- Heat the oil in a large oven-safe skillet over medium-high heat.
- Add the diced onion and zucchini. Cook until vegetables are tender, about 3-5 minutes.
- Stir in the ground cumin and chopped garlic, cooking until fragrant, about one minute.
- Mix in the salsa verde and sour cream until combined.
- Add the chicken and corn, followed by the sliced tortillas.
- Bring to a simmer, then turn off the heat.
- Sprinkle the Monterey jack cheese generously over the top.
- Transfer to the oven to broil until the cheese melts, about a minute.
- Garnish with cilantro, and enjoy your scrumptious Green Sauce Chicken Enchilada Skillet!
Notes
For added flavor, consider sautéing spices like chili powder alongside the onion and zucchini.
