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Salsa Verde Chicken Enchilada Skillet Recipe
Ash Tyrrell

Salsa Verde Chicken Enchilada Skillet Recipe

This week, I stumbled upon a recipe that has genuinely become a weekday dinner game-changer. This salsa verde chicken enchilada skillet is not only incredibly easy to make but also packs so much flavor into one pan!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon oil – Use olive or avocado oil to sauté the veggies; it brings out their natural sweetness perfectly.
  • 1 medium onion diced – The foundation of flavor! Red or white onions work too.
  • 1 medium zucchini diced (optional) – Adds nutrition and a bit of crunch. Skip it if you're not a fan.
  • 2 cloves garlic chopped – Because no good recipe skips garlic.
  • 1 teaspoon ground cumin – For a smoky earthy depth that amplifies the Mexican flavors.
  • 2 cups salsa verde – This is the heart of the dish. Make sure to choose a high-quality or homemade salsa verde.
  • ½ cup sour cream – Stirred into the salsa for a creamy tangy finish.
  • 2 cups cooked chicken shredded or diced – Leftovers or rotisserie chicken work wonders.
  • 1 cup fresh or frozen corn – Adds sweetness and texture.
  • 6 ounces corn tortillas sliced into strips – Helps absorb the flavor-rich sauce while staying slightly chewy.
  • 1 cup Monterey Jack cheese shredded – Melts beautifully, creating a gooey topping. Freshly grated is best.
  • 1 tablespoon chopped cilantro optional – For a fresh and citrusy garnish.

Method
 

  1. Start by heating oil in a large skillet over medium heat. Add the diced onion and zucchini, stirring occasionally until softened. Onions should turn slightly translucent, and zucchini should have a light golden edge. Stir in the garlic and cumin, letting them cook for about 1 minute until aromatic. This base sets the tone for all the delicious flavors to come.
  2. Now, pour in the salsa verde and mix in the sour cream until smooth and creamy. The slight creaminess adds an unbeatable richness. Toss the shredded chicken, corn, and tortilla strips into the sauce, stirring gently to coat them evenly.
  3. Once everything is well-mixed, sprinkle the shredded Monterey Jack cheese evenly over the top. Transfer the skillet to your oven's broiler set on high and broil for 1-2 minutes until the cheese is golden and bubbly. Watch closely so it doesn’t burn!
  4. Take the skillet out of the oven and sprinkle with chopped cilantro, if desired. Serve it straight from the pan for a casual vibe or plate it with a dollop of sour cream and a sprinkle of your favorite toppings.

Notes

  • Serve it family-style with the skillet at the center of the table.
  • Garnish with avocado slices, fresh jalapeños, or additional sour cream for a photo-worthy plate.
  • Pair it with Spanish rice or refried beans for a complete meal.
  • Consider serving it as a dip alongside tortilla chips for a casual party.