Salsa Verde Chicken Enchilada Skillet

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!