Salsa Verde Chicken Skillet
Brown Rice
Ingredients
- 1½ lb boneless, skinless chicken thighs, cubed
- 2 Tbsp olive oil, divided
- 1 onion, chopped
- 1 (12-oz) pkg frozen corn kernels
- 1 Tbsp minced garlic
- 1 (7-oz) can diced green chiles, drained
- 1 cup salsa verde
- 6 corn tortillas
- 1½ cups shredded Monterey Jack cheese
- ½ cup chopped fresh cilantro
Instructions
- Preheat oven to 425°F. Cook chicken in 1 Tbsp hot oil in a large cast-iron or ovenproof skillet over medium-high heat 6 to 8 minutes or until done. Remove from skillet.
- Add onion, corn, and 1 Tbsp oil to same skillet; cook 6 minutes or until lightly browned and tender. Add garlic; cook 1 minute or until fragrant.
- Reduce heat to medium-low; add chicken, chiles, and salsa to skillet. Tear 4 tortillas; stir into chicken mixture. Top with 2 whole tortillas and cheese.
- Transfer skillet to oven; bake 15 to 20 minutes or until cheese melts and top is golden brown. Sprinkle with cilantro.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
Side Dish Instructions
- Cook rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
437
|
176
|
613
|
| Fat (g) | 20 | 2 | 22 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 34 | 4 | 38 |
| Carb (g) | 31 | 37 | 68 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 681 | 0 | 681 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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