Zesty Green Chile Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup shredded Monterey Jack cheese
02 -
5 corn tortillas, cut into triangles
03 -
425 grams green enchilada sauce
04 -
2 tablespoons finely chopped cilantro
05 -
1 cup diced fire roasted green chiles
06 -
425 grams canned black beans, rinsed and drained
07 -
2 cups cooked, shredded chicken breast
08 -
Kosher salt and freshly ground black pepper, to taste
09 -
1/4 teaspoon garlic powder
10 -
1 teaspoon ground cumin
11 -
1 1/4 teaspoons chili powder
12 -
1/2 cup diced yellow onion
13 -
2 teaspoons olive oil
→ Garnishes
14 -
Plain Greek yogurt or sour cream
15 -
Chopped cilantro
16 -
Sliced avocado
# Instructions:
01 -
Take the skillet from the oven. Load it up with avocado, a bit of extra cilantro, and a spoonful of Greek yogurt or sour cream. Then dig in.
02 -
Scatter Monterey Jack cheese over everything in the skillet. Slide the pan into the oven and let it bake around 10–15 minutes, till the cheese bubbles and gets all golden.
03 -
Now, fold those tortilla triangles right into the mixture. Make sure they're all coated with the sauce, no dry spots left behind.
04 -
Bring the heat down to medium. Dump in that shredded chicken, beans, green chiles, and some cilantro. Pour in your enchilada sauce, sprinkle more salt and pepper if you want, then mix everything so it's all combined.
05 -
Pour olive oil into a big skillet that's safe for the oven. Put it over medium-high heat. Toss in onion, chili powder, cumin, garlic powder, salt, and pepper. Give it a stir for a couple minutes till the onion softens and it smells awesome.
06 -
Crank the oven up to 220°C first. Cut up your corn tortillas into triangle shapes—making about eight slices per tortilla.
# Notes:
01 -
Grab a rotisserie chicken from the store if you don't feel like cooking chicken breast yourself.
02 -
Let the skillet chill for a bit before serving. It'll be easier to scoop out and the flavors come together more.