Salsa Verde Chicken Enchilada Skillet
A healthy and flavorful one pan dinner! This chicken enchilada skillet with salsa verde is super easy to make with less than 10 ingredients.
Ingredients
- 1 340-g package frozen cauliflower rice, about 2 cups
- 1 lb lean ground chicken
- 2 Tbsp taco seasoning
- 1 15-oz jar salsa verde
- 1/2 cup chicken or vegetable broth
- 1 can black beans, drained and rinsed
- 1/2-1 lime, juiced (adjust to taste), plus more for serving
- 4 small corn tortillas, halved, then cut into 1/2-inch strips
- 1 cup shredded cheese
To serve
- lime wedge, hot sauce, plain greek yogurt
Equipment
- 1 large non-stick skillet (oven-safe if using the broiler)
Instructions
- Heat a large non-stick skillet to medium.
- Add cauliflower rice and cover. Let cook for 3-5 minutes untouched. Then, remove the lid and begin breaking it up with a spatula as it defrosts. Repeat as needed until all cauliflower rice is crumbled and defrosted.
- Add ground chicken and taco seasoning to the pan. Using a spatula or wooden spoon, break it up into small, even crumbles. Continue cooking until ground chicken is browned and no pink remains.
- Add salsa, lime juice, beans, and chicken broth. Stir until well combined and cover. Cook for 5-10 minutes or until everything is heated through and bubbling.
- Reduce heat to medium-low. Add tortilla strips and stir. Top with cheese, cover, and cook for an additional 5 minutes or until cheese is melted and tortilla strips have softened. Or, keep uncovered and pop it under the broiler for a few minutes until cheese is browned and bubbling.
- Rest for 5-10 minutes before serving.
- When you're ready to eat, top with a scoop of greek yogurt, a bit of hot sauce, and a generous squeeze of fresh lime. Add more garnish as desired. Enjoy!
Calories: 516kcal, Carbohydrates: 50g, Protein: 37g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 120mg, Sodium: 1098mg, Potassium: 1440mg, Fiber: 12g, Sugar: 9g, Vitamin A: 935IU, Vitamin C: 45mg, Calcium: 223mg, Iron: 4mg