Skillet Green Chile Chicken Enchilada Casserole
This 45-minute enchilada recipe is bursting with chicken, tomatoes, tomatillos, chile peppers, and cheese, and because it's a one-skillet casserole, cleanup is a breeze.
Ingredients
- 1 teaspoon olive oil
- 8 ounces boneless skinless chicken breast, cut into bite-size pieces
- 1 cup chopped onion (1 large)
- 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
- 1 cup chopped fresh tomatillos
- 1 (4 ounce) can diced green chile peppers, undrained
- 2 cloves garlic, minced
- ¾ teaspoon ground cumin
- ½ teaspoon dried oregano, crushed
- ⅛ teaspoon salt
- 3 (6 inch) corn tortillas
- ¼ cup grated monterey jack cheese (1 ounce)
- 1/2 to 1 cup shredded romaine lettuce
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons plain fat-free greek yogurt
- 1 thin slice fresh jalapeño chile pepper slices (see tip)
- 1 bunch sliced scallion
- 1 thick slice chopped fresh tomato