Chicken & Tortilla Skillet

Préparation

1. 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. 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

   Astuce: The chicken will finish cooking in the broth, so browning the outside is enough here.

3. 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. 4

   Soften the tortillas

   Stir the corn tortilla strips into the skillet and cook over medium-low heat, stirring gently.

   5 min
5. 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