One Pot Chicken Verde Skillet

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 Yellow onion chopped

3 tbsp unsalted sweet cream butter

2 tbsp corn starch

2 C chicken broth

½ tsp kosher salt

¼ tsp ground black pepper

¼ tsp chili powder

¼ tsp paprika

1 - 4 oz can chopped green chilies

1 - 15 oz can pinto beans

3 C shredded chicken

1 C sour cream

10 corn tortillas cut into triangles

1 - 6 oz manchego cheese (crumbled)

1 - 8 oz Queso Fresco (crumbled)

Directions

Turn the broil function on your oven

Using a large oven safe skillet, melt the butter over medium to high heat

Using a medium bowl, whisk together the cornstarch and 1 C of chicken broth until combined, set aside

Pour the other 1 C of broth into the skillet and bring to a slow simmer. Add in the onion and cook until almost soft

Add in the remaining broth cornstarch mix, salt, pepper, chili powder, and paprika and whisk until combined. Gradually stir until the mixture is thickened

Mix in the green chilies, pinto beans, and shredded chicken. Continue to cook for 15 minutes or until the broth is gone

Fold in the tortilla pieces along with the sour cream. Top with all 3 cheese’s and place into the oven for 3-4 minutes or until cheese is melted

Serve and enjoy.

Nutrition

• Calories: 400 kcal
• Total Fat: 22 g
• Saturated Fat: 11 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.3 g
• Cholesterol: 100 mg
• Sodium: 664 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 24 g