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Chilaquiles
Verde Skillet

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6 servings
30 minutes
30 minutes
Ingredients
  • 1 1/2 cups shredded Monterey Jack cheese (6 oz)
  • 1/2 cup sour cream
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 bag (5.5 oz) Food Should Taste Good™ Sweet Potato Tortilla Chips
  • 6 lime wedges
  • 1 jar (16 oz) medium salsa verde
  • 1 medium avocado, pitted, peeled and diced
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons sliced jalapeño chiles
  • 1 teaspoon chili powder
  • 1 teaspoon olive oil
  • 1 cup diced yellow onions
  • 2 cups chopped cooked chicken
Directions
  1. Heat 12-inch nonstick skillet over medium-high heat. Add oil and onions; cook 3 to 4 minutes, stirring constantly, until onions just start to soften. Stir in chicken, salsa, chili powder, cumin and red pepper. Heat to simmering; cook uncovered 3 to 4 minutes, stirring occasionally, until chicken is heated through. Remove from heat. Stir in chips; top with cheese. Cover 2 to 3 minutes or until cheese is lightly melted.
  2. Serve with remaining ingredients.