Chicken Chilaquiles Verde
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 1 Tbsp olive oil
- 3 zucchini, chopped
- 1 (11-oz) pkg tortilla chips
- 1 (10-oz) pkg spinach
- 1 (16-oz) jar salsa verde
- 1 (8-oz) pkg shredded Monterey Jack cheese
- 1 (8-oz) carton sour cream
- 2 Roma tomatoes, chopped
Instructions
- Preheat oven to 350°F. Cook chicken and onion in hot oil in a large skillet over medium-high heat 5 minutes. Add zucchini, and cook 3 minutes or until slightly tender.
- Arrange half of chips in a lightly greased 12-inch cast-iron skillet or 13- x 9-inch baking dish.
- Top with half of chicken mixture, half of spinach, half of salsa, and half of cheese; repeat layers.
- Bake 20 to 30 minutes or until hot and bubbly. Top with sour cream and tomatoes.
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