Salsa Verde Chicken Enchilada Skillet
A deconstructed enchilada dish featuring tangy salsa verde and shredded chicken.
⏱ 10 min prep · 20 min cookServes 4490 cal · 35g proteincomforthigh protein
Ingredients
- 3 cup rotisserie chicken
- 2 cup salsa verde
- 6 count corn tortillas
- 0.5 cup sour cream
- 1 cup pepper jack
- 0.25 bunch cilantro
Instructions
- 1
Shred the rotisserie chicken and cut tortillas into 1-inch strips.
- 2
Heat salsa verde in a large skillet until bubbling.
- 3
Stir in chicken and tortilla strips until softened.
- 4
Top with shredded pepper jack and cover until cheese melts.
- 5
Serve with a dollop of sour cream and fresh cilantro.
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