Cheesy Salsa Verde & Tortilla Chicken Skillet
Cheesy Salsa Verde & Tortilla Chicken Skillet. It’s Tuesday and typically that means tacos. And while this Mexican skillet might not be exactly tacos it’s definitely pretty close and very very delicious. Oozing with tons of Monterey Jack and cheddar cheese, spicy salsa verde, shredded chicken, rice, and crispy corn tortillas. Topped with plenty of avocado and spicy jalapeño. It’s basically a taco but in skillet form and it’s SO good. So happy taco Tuesday guys...or taco..ish skillet Tuesday !! ;)
This Tuesday it’s time to turn our typical Taco Tuesday into a cozier, simpler, but of course still delicious version. Skillet bakes are always so easy and perfect for a busy weeknight dinner. So, we decided to keep the Mexican theme alive on Tuesday and a do a Mexican skillet.
It’s still kind of like a taco because you’ve got your tortillas, shredded chicken, and extra cheesy topping. Plus all the cilantro, avocado, jalapeño, and scallions for garnishing. And don’t worry it’s still got plenty of the spice we love to bring out on Taco Tuesday.
So let’s make Taco Tuesday a little easier this week…with ONE skillet! Yes, everything in just one simple skillet. And still so incredibly delicious! Happy Taco Tuesday !! Don’t forget the beers and margs !! ;)
Ingredients
3 tablespoons olive oil
1 poblano pepper; chopped
1/2 red onion; chopped
3 - 4 cups chicken stock
1 pound boneless chicken breasts; cut into 3 inch pieces
salt and pepper
1 cup white rice
1 can cream of mushroom soup
1 (12 ounce) jar salsa verde
1/3 cup heavy cream
1 cup corn
8 corn tortillas
2 cups shredded cheddar and Monterey Jack; mixed
cilantro, avocado, jalapeño, sliced scallions and fresh limes for topping
Directions
In a large oven proof skillet, heat the olive oil. Add the poblano pepper and red onion. Cook 5 - 7 minutes until softened. Add 3 cups of chicken stock and the chicken breasts. Season with salt and pepper. Let cook for 10 - 15 minutes until chicken has cooked through.
Remove the chicken to a platter. Set aside. Add the rice to the skillet and cover. Let cook for about 15 minutes until rice is almost cooked through. Meanwhile, shred the chicken breasts. Add the chicken back to the skillet with the rice. Add the cream of mushroom, salsa verde, and heavy cream. Stir until combined over low heat. Add the corn and continue to stir. Add four of the corn tortillas, broken into pieces, to the rice mixture. Stir over low heat for about 2 minutes.
Top with remaining tortillas and cheese. Transfer to 425 degree oven and bake until heated through and bubbling. About 20 minutes.
Serve garnished with cilantro, avocado, jalapeño, and scallions. Drizzle with fresh lime juice.
