Salsa Verde Chicken Enchilada Skillet

Salsa Verde Chicken Enchilada Skillet

A quick and easy deconstructed skillet version of salsa verde chicken enchiladas!

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ingredients

• 1 tablespoon oil
• 1 onion, diced
• 1 medium zucchini, diced (optional)
• 1 teaspoon ground cumin
• 2 cloves garlic, chopped (optional)
• 2 cups salsa verde
• 1/2 cup sour cream
• 1 pound chicken, cooked and sliced or shredded
• 1 cup corn (fresh or frozen)
• 6 ounces tortillas, sliced (corn or gluten-free for gluten-free)
• 1 cup Monterey jack cheese, shredded
• 2 green onions, sliced (optional)
• 1 tablespoon cilantro, chopped (optional)

directions

1. Heat the oil in a large oven safe skillet/pan over medium-high heat, add the onion and zucchini and cook until tender, about 3-5 minutes.
2. Add the cumin and garlic and cook until fragrant, about a minute.
3. Add the salsa verde and mix in the sour cream followed by chicken, corn and tortillas.
4. Bring to a simmer and turn off the heat.
5. Sprinkle on the cheese and transfer to the oven to broil until the cheese has melted, about a minute.
6. Garnish with green onions and cilantro and enjoy!

Nutrition Facts: Calories 550, Fat 39g (Saturated 15g, Trans 0), Cholesterol 129mg, Sodium 1043mg, Carbs 40g (Fiber 6g, Sugars 10g), Protein 35g

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