Community recipe
Cheesy Green Chile Chicken Tortilla Skillet
A cozy, one-pan dinner with browned chicken, tender tortilla ribbons, black beans, sweet corn, and mild green chile sauce under a bubbling blanket of cheese. A squeeze of lime and cool sour cream make each serving bright and satisfying.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp avocado oil
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1 yellow onion, finely chopped
- 2 garlic cloves, peeled and minced
- 1 black bean, drained and rinsed
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 1.5 cup mild green enchilada sauces
- 1 cup corn kernel, thawed if frozen
- 4 corn tortillas, cut into ½-inch-wide strips
- 1.5 cup monterey jack cheeses, shredded
- 0.25 cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 0.5 cup sour cream
Make it
Instructions
- 01
Preheat and brown the chicken
Heat the oven to 425°F (220°C). Set out a 12-inch oven-safe skillet, a clean plate, a cutting board, and a knife. Pat the chicken dry, trim any excess fat, and cut it into bite-size pieces. Wash your hands and the cutting board after handling raw poultry. Season the pieces with 1 tsp kosher salt and ½ tsp black pepper. Warm 1 tbsp avocado oil in the skillet over medium-high heat until it shimmers. Add 1 lb boneless, skinless chicken breast in a single layer and brown for 2–3 minutes, turning once; the centers may still be undercooked. Transfer the pieces and any juices to the clean plate. | Why: Browning builds flavor; the chicken will finish cooking in the oven.
- 02
Soften the aromatics
While the chicken browns, peel and finely chop 1 medium yellow onion; peel and mince 2 garlic cloves. Once the chicken is on the plate, lower the heat to medium and add the chopped onion to the skillet. Cook, stirring often, for about 4 minutes, until softened and translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Scrape up the browned bits from the pan as the onion releases moisture. | Why: Gently softening these aromatics creates a savory base without scorching the garlic.
- 03
Build the green chile filling
Drain and rinse 1 can black beans in a sieve, then let them drain well. Stir 1 tsp ground cumin and ½ tsp smoked paprika into the skillet and toast for 20 seconds. Add 1½ cups mild green enchilada sauce, 1 cup corn kernels, and the drained beans. Bring the sauce to a gentle simmer, stirring, and cook for 3 minutes. Taste the sauce; it should be warmly seasoned and gently bubbling. | Why: A brief spice toast and simmer deepen the sauce before the other components go in.
- 04
Add the tortillas and bake
Cut 4 small corn tortillas into roughly ½-inch-wide strips. Return the browned chicken and its juices to the skillet, then fold in the tortilla strips until coated. Sprinkle 1½ cups shredded Monterey Jack cheese evenly over the top. Carefully transfer the skillet to the oven and bake uncovered for 10–12 minutes, until the sauce bubbles around the edges, the cheese is melted and lightly spotted golden, and the thickest chicken pieces reach 165°F (74°C) on an instant-read thermometer. Rest the skillet for 5 minutes out of the oven; the sauce will thicken slightly. | Why: Baking finishes the chicken safely and lets the tortilla strips soften into the saucy filling.
- 05
Finish and serve
While the skillet rests, rinse and dry ¼ cup fresh cilantro, then roughly chop it. Cut 1 lime into wedges. Scatter the cilantro over the skillet and serve hot with the lime wedges and ½ cup sour cream for spooning on top. Divide among four bowls, keeping the saucy filling evenly distributed. | Why: Fresh, tangy toppings balance the rich, gently spiced skillet.
