Description
A slightly spicy, creamy chicken skillet layered with tortillas and melty bubbling cheese.
Ingredients
Scale
- 1/4 cup butter
- 1 pound chicken tenderloins, chicken breasts or chicken thighs
- 1/2 cup diced onion
- 1 chipotle pepper in adobo sauce, diced
- 3 Tbsp flour
- 1 cup chicken broth
- 1/2 cup half and half
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 cup baja roasted corn blend (frozen vegetable aisle)
- 1 (4 oz) can diced green chiles
- 1 (14.5 oz) can petite diced tomatoes
- 4 (5 inch) corn tortillas or 2 (9 inch) flour tortillas, cut or torn into 1 inch pieces
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Heat oven to 350° F.
- Heat a cast iron skillet over medium high heat. Cut the chicken into half inch cubes. Add butter into skillet and swirl around until melted. Add in the chicken and onions and cook for about 5 minutes. Stir in the chipotle pepper.
- Sprinkle in the flour a little at a time, whisking as you go. Cook for about 2 minutes. Then slowly whisk in the broth and half and half creating a sauce. Once sauce has thickened turn heat to low.
- Stir in the chili powder, salt, pepper, cumin and garlic powder. Stir in the corn blend, green chiles, tomatoes and tortillas. Turn off the heat. Sprinkle the cheddar on top.
- Bake in the oven for 30 minutes.
- Serve and enjoy!
- Category: Chicken
- Method: Stove and Oven