Effortless Green Chile Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup shredded Monterey Jack cheese
02 -
5 corn tortillas, sliced into wedges
03 -
425 grams green enchilada sauce
04 -
2 tablespoons cilantro, minced
05 -
1 cup chopped fire roasted green chiles
06 -
425 grams canned black beans, washed and drained
07 -
2 cups cooked chicken breast, pulled apart
08 -
Kosher salt and black pepper, adjust as you like
09 -
1/4 teaspoon garlic powder
10 -
1 teaspoon cumin, ground
11 -
1 1/4 teaspoons chili powder
12 -
1/2 cup chopped yellow onion
13 -
2 teaspoons olive oil
→ Garnishes
14 -
Plain Greek yogurt or a scoop of sour cream
15 -
A handful of chopped cilantro
16 -
Sliced avocado
# Instructions:
01 -
Once the skillet's out of the oven, toss on some chopped cilantro, slice up the avocado, and add a nice spoonful of Greek yogurt or sour cream. Then dig in!
02 -
Cover everything with Monterey Jack cheese shreds. Pop the whole thing in the oven and let it bake for 10 to 15 minutes. You want it bubbling with gooey, golden cheese.
03 -
Next, stir those tortilla triangles into the pan so they're nice and saucy all over.
04 -
Drop in the pulled chicken, green chiles, black beans, and chopped cilantro. Pour the green enchilada sauce over it all. Throw in another pinch of salt and pepper if you want. Stir everything up so it’s well mixed.
05 -
Get your oven-safe pan hot with olive oil on medium-high. Add the chopped onion, then dump in chili powder, cumin, garlic powder, salt, and pepper. Let it all cook for a couple of minutes so you get that amazing smell and the onion softens.
06 -
Set your oven to 220°C and get those corn tortillas sliced up into triangles for later.
# Notes:
01 -
You can make this even faster if you just grab some rotisserie chicken instead of cooking your own.
02 -
Let your pan chill for a few minutes before serving. It makes scooping and flavor both better.