Salsa Verde Chicken Enchilada Skillet

Name: Salsa Verde Chicken Enchilada Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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); 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)

www.closetcooking.com

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Prep Time: 10

Cook Time: 20

Total: 30

Servings: 44

Instructions

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Step 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.

Step 2

Add the cumin and garlic and cook until fragrant, about a minute.

Step 3

Add the salsa verde and mix in the sour cream followed by chicken, corn and tortillas.

Step 4

Bring to a simmer and turn off the heat.

Step 5

Sprinkle on the cheese and transfer to the oven to broil until the cheese has melted, about a minute.

Step 6

Garnish with cilantro and enjoy!

Step 7

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.

Step 8

Add the cumin and garlic and cook until fragrant, about a minute.

Step 9

Add the salsa verde and mix in the sour cream followed by chicken, corn and tortillas.

Step 10

Bring to a simmer and turn off the heat.

Step 11

Sprinkle on the cheese and transfer to the oven to broil until the cheese has melted, about a minute.

Step 12

Garnish with cilantro and enjoy!

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