Description
Sizzling salsa verde chicken enchilada skillet brings Mexican comfort to your dinner table with zesty flavors and hearty ingredients. Melted cheese, tender chicken, and bold green sauce create a quick, satisfying meal perfect for family gatherings or weeknight dinners you’ll crave.
Ingredients
Scale
Proteins:
- 1 pound (1 lb) cooked, shredded chicken (breasts or thighs)
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Base and Additional Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup salsa verde
- ½ cup sour cream
- 8 small corn tortillas, cut into 1-inch strips
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
Garnish and Optional Toppings:
- Fresh cilantro, chopped
- Diced avocado (optional)
- Jalapeno slices (optional)
- Lime wedges (optional)
Instructions
- Warm a spacious cast-iron skillet over medium flame, drizzling olive oil to create a glossy surface. Introduce finely chopped onions, allowing them to soften and become translucent, releasing their sweet aromatics for approximately 3-4 minutes.
- Incorporate minced garlic, stirring briefly until its fragrant essence permeates the skillet, creating a rich foundational layer of flavor.
- Introduce shredded chicken into the aromatic mixture, generously seasoning with cumin, chili powder, salt, and freshly ground black pepper. Gently toss to ensure the chicken is evenly coated and heated through.
- Pour salsa verde and creamy sour cream into the skillet, whisking until the sauce transforms into a smooth, vibrant coating that embraces the chicken and aromatics.
- Carefully tear corn tortillas into rustic strips, folding them into the saucy mixture, ensuring each fragment is thoroughly enveloped in the verdant sauce.
- Lavishly scatter Monterey Jack and sharp cheddar cheeses across the surface, creating a molten blanket of dairy deliciousness.
- Transfer the skillet into a preheated oven at 375°F, allowing the cheese to melt and bubble, creating a golden, appetizing crust that signals the dish is ready to be devoured.
Notes
- Experiment with rotisserie chicken for a quick time-saving shortcut that adds delicious pre-seasoned flavor to the dish.
- Swap corn tortillas for flour tortillas to create a softer texture and milder taste that works well for picky eaters.
- Consider using Greek yogurt instead of sour cream to boost protein content and reduce overall fat while maintaining creamy consistency.
- Make this recipe gluten-free by using corn tortillas and checking that salsa verde is certified gluten-free, perfect for those with dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg