Thursday, March 7, 2019

Copycat Skillet Green Chili Chicken Enchilada Casserole

This recipe is another one skillet meal, which makes life a lot easier, especially when it comes to cleanup. Again, I’m using one or two of the tomatillos that I got from Imperfect Produce. I found this recipe on eating Serves 2 Total Time 45 minutes 


1 teaspoon olive oil
8oz boneless skinless chicken breast, cut into bite-size pieces
1 cup large onion, chopped 
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1 cup chopped fresh tomatillos
1 (4 oz) can diced green chile peppers, undrained
2 cloves garlic, minced
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
1/8 teaspoon salt
3 (6 inch) corn tortillas
1/4 cup grated Monterey Jack cheese (1 ounce)
1/2 to 1 cup shredded romaine lettuce
2 tablespoons chopped fresh cilantro
2 tablespoons plain fat-free Greek yogurt
Fresh jalapeño chile pepper slices (see Tip) (optional)
Sliced scallion (optional)
Chopped fresh tomato (optional)


Coat a large nonstick skillet with nonstick cooking spray, add oil and heat over med/high heat. Add the chicken and cook until the pieces are no longer pink, stir frequently. Remove from skillet, cover with foil to keep warm. Cook the onions in the same skillet until tender then add the tomatoes, tomatillos, green chilies, garlic, cumin, oregano and salt. Simmer, uncovered, for 10-12 minutes or until the liquid has evaporated and the tomatillos are tender. Stir occasionally then add the chicken back in and mix to combine until heated through. Cut tortillas into quarters, layer over the chicken mixture. Sprinkle with grated cheese, cover and let stand 1-2 minutes so the cheese melts. To serve: top with lettuce, cilantro and Greek yogurt. Optional toppings are jalapeño, sliced scallion and/or chopped fresh tomatoes. Yum Yum! 

Note: avoid contact to eyes and skin if you are handling chili peppers. Use gloves or wash your hands well with soap and warm water. 

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