Chilaquiles Verde Skillet
30 Minutes Prep
1 Hour
Total
6 Servings
Ingredient List
- 1 teaspoon olive oil
- 1 cup diced yellow onions
- 2 cups chopped cooked chicken
- 1 jar (430 mL) salsa verde or tomatillo salsa (green salsa)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground red pepper (cayenne)
- 1 bag (156 g) Food Should Taste GoodTM Sweet Potato Tortilla Chips
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream (optional)
- 6 lime wedges (optional)
- 1 medium avocado, pitted, peeled and diced (optional)
- 2 tablespoons chopped fresh cilantro leaves (optional)
- 2 tablespoons sliced jalapeño chilies (optional)
Preparation
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Add oil and onions; cook 3 to 4 minutes, stirring constantly, until onions just start to soften. Stir in chicken, salsa, chili powder, cumin and red pepper. Heat to simmering; cook uncovered 3 to 4 minutes, stirring occasionally, until chicken is heated through. Remove from heat. Stir in chips; top with cheese. Cover 2 to 3 minutes or until cheese is lightly melted.
- Serve with remaining ingredients.
