Green Chile Chicken Skillet

We could eat Mexican food every night and since we had a bunch of avocados on hand we decided to give this a try. I made fresh salsa to go along with it. Found the original recipe here and tweaked it a little as I only had canned green chilis on hand (still very good) but next time I will for sure try with the fresh

Ingredients

• 2 teaspoons olive oil
• 1/2 cup diced yellow onion
• 1 1/4 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Salt and fresh ground black pepper to taste
• 2 cups cooked shredded chicken breasts or rotisserie chicken
• 15 ounce can black beans, rinsed and drained
• 1 cup diced fire roasted green chiles or two cans of diced green chilis
• 2 tablespoons chopped cilantro
• 15 ounce can green enchilada sauce
• 5 corn tortillas, cut into triangles
• 1 cup shredded Monterey Jack cheese
• Avocado, cilantro and plain Greek yogurt or sour cream for garnish

Instructions

1. Preheat oven to 425° F. Cut the corn tortillas into 1/8ths.
2. Heat the olive oil in a large oven safe skillet over medium high heat. Add the onion and spices to the skillet and sauté for a couple minutes until the onion softens.
3. Lower the heat to medium and add in the shredded chicken, black beans, green chiles, cilantro, green enchilada sauce and season with salt and pepper. Stir everything together then add in the corn tortilla wedges. Stir to coat the tortillas in the sauce.
4. Top with the shredded cheese and place the skillet in the oven. Bake for 10-15 minutes or until it’s bubbly and the cheese is melted. Remove from the oven and top with extra cilantro, avocado slices and sour cream or plain Greek yogurt if desired.