Green Chile Chicken Enchilada Skillet
This Green Chile Chicken Enchilada Skillet is the lazy way to make enchiladas because it all comes together in one pan, with no tedious rolling necessary. It's also filled with nourishing ingredients, sneaky vegetables and packed with Mexican-inspired flavors! Finish it off with melted cheese and chopped cilantro and you'll have an easy and healthy dinner ready in under 30 minutes.
Equipment
- large pan + lid
- spatula
Ingredients
- 1 lb ground chicken or ground turkey
- 1 tsp cumin
- ½ tsp chili powder
- salt, pepper & cayenne to taste
- olive oil
- ½ yellow onion diced
- 10-12 oz frozen cauliflower rice
- 1 can great northern beans 15oz, drained & rinsed
- 24 oz salsa verde *
- 4 oz fire-roasted diced green chiles optional**
- 5-6 small corn tortillas cut into strips & then halved***
- 1 cup shredded mexican blend cheese
- chopped cilantro for topping
Instructions
- Bring a large pan to medium heat. Once hot, add ground turkey and break apart with spatula. Season with cumin, chili powder, salt, pepper & cayenne. Continue cooking and breaking apart until done through. Remove cooked chicken from the pan and set aside in a large bowl.
- Add a bit of olive oil to the pan and then add onion and cauliflower rice. Season with salt to taste. Cook, stirring occasionally, for 5 minutes. Then add garlic and cook for 1 more minute.
- Add beans, salsa verde, diced green chiles and cooked ground chicken. Stir. Reduce heat to medium-low and let simmer for 5 minutes.
- Then, stir in the tortilla strips. Sprinkle a layer of cheese over the top. Cover the pan and cook until the cheese is melted, about 5-6 minutes. Garnish with chopped cilantro & enjoy!
Notes
*NOTE: I used the salsa verde from Trader Joe's - 24oz is equivalent to 2 of their jars. **NOTE: This is optional as it won't drastically change the flavor but I had some on hand so I added it! You can find these in small cans at almost every grocery store, including Trader Joe's. ***NOTE: For this recipe, I like the flavor and rigid texture of corn tortillas the most but if you're grain free you can also try using an almond flour tortilla such as this one from Maria & Ricardo's.