Chicken Chilaquiles Verde
Wine Recommendation
Woodbridge Chardonnay
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ cup chopped onion
- 1 Tbsp olive oil
- 1 zucchini, chopped
- ½ (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
- ½ (11-oz) pkg tortilla chips
- 1 cup salsa verde
- 1 cup shredded Monterey Jack cheese
- ¼ cup sour cream
- 1 Roma tomato, chopped
Instructions
- Preheat oven to 350°F. Cook chicken and onion in hot oil in a skillet over medium-high heat 5 minutes. Add zucchini and spinach; cook 3 minutes or until slightly tender and liquid is evaporated.
- Arrange half of chips in a lightly greased 8-inch cast-iron skillet or 9-inch baking dish.
- Top with half of chicken mixture, half of salsa, and half of cheese; repeat layers.
- Bake 20 to 30 minutes or until hot and bubbly. Top with sour cream and tomato.
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