Green Chile Chicken Skillet (Print Version)
Savory skillet bake featuring seasoned ground chicken, green chiles, layered tortillas, and melted cheese.
# Ingredients:
Oils
01 -
2 tsp avocado oil or olive oil
Vegetables & Aromatics
02 -
1 medium onion, diced
03 -
1 jalapeño, seeded and minced
04 -
3 garlic cloves, minced
Protein
05 -
1 lb ground chicken breast
Spices
06 -
1 tsp chili powder
07 -
2 tsp ground cumin
08 -
1 tsp ground coriander
09 -
2 tsp kosher salt
Canned & Jarred
10 -
1 can (4 oz) diced green chiles
11 -
1 can (8 oz) green enchilada sauce
Dairy
12 -
½ cup plain Greek yogurt, 2% fat recommended
13 -
2 cups shredded sharp cheddar, Monterey Jack, or blended cheese
Other
14 -
Juice of 1 lime
15 -
8 corn tortillas (6-inch), cut into 1-inch strips
# Instructions:
01 -
Preheat oven to 375°F (190°C). In a large oven-safe skillet, heat oil over medium heat. Add diced onion, minced jalapeño, and garlic; sauté until softened, approximately 5 minutes.
02 -
Add ground chicken and sprinkle with chili powder, cumin, coriander, and kosher salt. Break up the chicken while cooking until no longer pink, about 5 to 7 minutes.
03 -
In a bowl, whisk together diced green chiles, green enchilada sauce, Greek yogurt, and lime juice until smooth and combined.
04 -
Pour sauce mixture and ⅓ cup water into the chicken skillet. Add tortilla strips and stir well to evenly coat all ingredients. Taste and adjust salt or spices as desired.
05 -
Evenly sprinkle shredded cheese over the top of the skillet mixture. Transfer to the oven and bake for 10 to 15 minutes, until cheese is melted and bubbly.
06 -
Remove skillet from oven and let rest briefly to stabilize. Garnish with optional toppings such as avocado slices, extra Greek yogurt, hot sauce, sliced jalapeños, scallions, red onion, cilantro, or lime wedges. Serve warm.
# Notes:
01 -
Adjust spice levels by adding more or less jalapeño and chili powder to cater to personal heat preference.