Sizzling Salsa Verde Chicken Enchilada Skillet Recipe - Beard and Bonnet

Name: Sizzling Salsa Verde Chicken Enchilada Skillet Recipe - Beard and Bonnet
Total time: 11 min
Ingredients: 2 cups chicken, cooked and sliced or shredded; 6 ounces (170 grams) tortillas, sliced (choose gluten-free tortillas for a gluten-free option); 1 onion, diced; 1 medium zucchini, diced (optional); 2 cloves garlic, chopped; 1 cup corn (fresh or frozen); 1 tablespoon (15 milliliters) oil; 1 teaspoon ground cumin; 2 cups (480 milliliters) salsa verde; ½ cup (120 milliliters) sour cream; 1 cup (100 grams) Monterey jack cheese, shredded; 1 tablespoon (15 milliliters) cilantro, chopped (optional for garnish)

www.beardandbonnet.com

Homemade salsa verde chicken enchilada skillet brings zesty, one-pan magic to weeknight dinners. Try this flavorful recipe today and enjoy a satisfying, quick meal that’s perfect for any busy night.

View full recipe on www.beardandbonnet.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.beardandbonnet.com.

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Ingredients

2 cups chicken, cooked and sliced or shredded
6 ounces (170 grams) tortillas, sliced (choose gluten-free tortillas for a gluten-free option)
1 onion, diced
1 medium zucchini, diced (optional)
2 cloves garlic, chopped
1 cup corn (fresh or frozen)
1 tablespoon (15 milliliters) oil
1 teaspoon ground cumin
2 cups (480 milliliters) salsa verde
½ cup (120 milliliters) sour cream
1 cup (100 grams) Monterey jack cheese, shredded
1 tablespoon (15 milliliters) cilantro, chopped (optional for garnish)