Chicken & Tortilla Skillet

Name: Chicken & Tortilla Skillet
Prep time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.33 lb chicken breast, cut into 2 cm pieces; 1 medium onion, diced; 2 cloves garlic, minced; 1 14 oz can canned diced tomato; 1.25 cups corn, measure 1.25 cups kernels; 2.1 cups chicken broth; 8 small tortillas corn tortilla, cut into strips; 1 cup shredded monterey jack cheese; 2 medium lime, cut into wedges; 0.5 cup cilantro, chopped

Chicken, corn, and tomato simmer together with crisping tortilla strips for a cozy weeknight meal finished with cheese and lime.

35 min in all
20 min hands-on
Serves 4
Simple
Freezes well

Allergen flags

Celery · Corn · Milk

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

Chicken breast, cut into 2 cm pieces1.33 lb
Onion, diced1 medium
Garlic, minced2 cloves
Canned diced tomato1 14 oz can
Corn, measure 1.25 cups kernels1.25 cups
Chicken broth2.1 cups
Corn tortilla, cut into strips8 small tortillas
Monterey jack cheese1 cup shredded
Lime, cut into wedges2 medium
Cilantro, chopped0.5 cup

Method

1
Prep ingredients
Cut the chicken breast into 2 cm pieces, dice the onion, mince the garlic, cut the corn tortilla into strips, cut the lime into wedges, and chop the cilantro.
2
Brown the chicken
Heat a large deep skillet over medium-high heat with a little oil. Add the chicken breast and onion, stir occasionally, and season with 1/2 tsp salt and a few grinds of black pepper; brown the chicken on the outside.
8 min
Tip: The chicken will finish cooking in the broth, so browning the outside is enough here.
3
Simmer the mixture
Stir the garlic into the large deep skillet for 30 seconds, then add the canned diced tomato, corn, and chicken broth. Bring to a simmer over medium heat and stir occasionally; check the thickest piece with an instant-read thermometer.
12 min
4
Soften the tortillas
Stir the corn tortilla strips into the skillet and cook over medium-low heat, stirring gently.
5 min
5
Finish and serve
Scatter the monterey jack cheese and cilantro over the skillet. Taste and adjust with salt and black pepper, then serve with lime wedges.
2 min

Why Tonight would pick this

Ready in 35 minutes, so it fits a busy weeknight.
It freezes well, so nothing goes to waste.
A Mexican night to keep the week interesting.

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