2 tablespoons vegetable oil, divided
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1/4 teaspoon kosher salt
1 cup thinly sliced white onion
1 medium zucchini, sliced (about 1-1/2 cups)
2 teaspoons finely chopped garlic
2 cups chopped fresh kale
1 can (15 oz each) pinto beans, drained, rinsed
2 pouches Frontera® Green Chile Enchilada Sauce
1-1/2 cups shredded Chihuahua or Monterey Jack cheese, divided
8 corn tortillas (6 inch), torn into large pieces
2 tablespoons chopped fresh cilantro
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 297 mg | 30% |
| Carbohydrate | 30 g | 10% |
| Cholesterol | 73 mg | 24% |
| Total Fat | 19 g | 28% |
| Iron | 3 mg | 15% |
| Calories | 402 kcal | 20% |
| Sodium | 877 mg | 37% |
| Protein | 31 g | 62% |
| Saturated Fat | 8 g | 38% |
| Sugars | 5 g | 1% |
| Dietary Fiber | 7 g | 26% |
| Vitamin C | 26 mg | 44% |
| Vitamin A | 3913 iu | 78% |
Preheat broiler to high. Heat 12-inch oven-safe skillet over medium-high heat. Add 1 tablespoon oil and chicken to pan. Season chicken with salt. Cook until chicken is no longer pink, about 5 minutes. Remove chicken from skillet and set aside.
Add remaining 1 tablespoon oil and onion to skillet. Cook until softened and lightly browned, about 3 minutes, stirring frequently. Add zucchini and garlic to skillet and cook until zucchini is tender, about 3 minutes. Stir in kale, beans, 1 pouch enchilada sauce and cooked chicken; heat until simmering and kale has wilted slightly. Stir in 1 cup cheese.
Arrange tortillas over chicken and vegetable mixture. Top with remaining pouch of enchilada sauce and remaining 1/2 cup cheese. Place pan under broiler and cook until cheese is melted and lightly browned. Garnish with cilantro and serve.
Chicken Enchilada Verde Skillet
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