Quick Fix Salsa Verde Chicken Burrito Skillet
Recipe type: Entree
Cuisine: Gluten free
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.
  • 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
  1. Combine first six ingredients.
  2. Bring to boil; simmer on medium-low heat 5 min.
  3. Stir in tortilla strips.
  4. Top with cheese.
  5. Remove from heat.
  6. Cover. Let stand 5 min. or until cheese is melted.
  7. Top with sour cream.
Recipe by Kait Nolan at https://kaitnolan.com/2012/09/19/quick-fix-salsa-verde-chicken-burrito-skillet/