In keeping with the whole one-skillet meal thing lately, I opted to adapt my recipe for Pulled Pork Burrito Skillet to work with some leftover roast chicken and a jar of salsa verde. The end result was delicious and easy, from fridge to table in fifteen minutes. Now THAT’s what I call a week night dinner. Serves 2 at 810 calories and 29 grams of fat. Or you could serve four if you added on a salad.
Ingredients
12 ounces roasted chicken, diced
¼ cup taco seasoning
½ cup black beans, rinsed
½ cup corn kernels
1 cup diced tomatoes
1 cup Salsa verde
1 cup water
2 gluten free tortillas, cut into 1-1/2-inch pieces (use regular 10” flour tortillas if you aren’t GF)
1 cup 2% fiesta blend cheese
⅓ cup light sour cream
Instructions
Combine first six ingredients.
Bring to boil; simmer on medium-low heat 5 min.
Stir in tortilla strips.
Top with cheese.
Remove from heat.
Cover. Let stand 5 min. or until cheese is melted.
Top with sour cream.
Recipe by Kait Nolan at https://kaitnolan.com/2012/09/19/quick-fix-salsa-verde-chicken-burrito-skillet/