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Easy Mexican Skillet

Not quite sure what to do with all of your extra corn tortillas?  We have been making this Easy Mexican Skillet recipe for the past month.  It takes me less than 15 minutes to prepare and everyone always loves it.   You can use any type of leftover meat you have in your refrigerator.  You could also leave out the meat and add more beans or tofu for a vegetarian option.  If you like more heat in your meal, use beans with  jalapenos already added.

1 Tablespoon oil
1/4 yellow onion, diced
2 cups rotisserie chicken, cubed (you can use leftover turkey, pork, almost anything here)
1 cup tomatillo salsa (also called salsa verde)
1 12 oz. can black beans (or beans with jalapenos for more heat)
6 corn tortillas (torn into 1″ squares)
1 cup shredded Mexican cheese, divided

Preheat oven to 350.

Heat an oven proof skillet over medium  heat.  Once hot, add oil.  Add onions and saute until soft, about 3 minutes.  Add chicken, salsa, beans, tortillas and half the cheese.  Stir all together until combined.  Sprinkle remaining cheese on top of skillet.

Place skillet in oven and bake for 5-10 minutes or until cheese melts and everything is hot.

Serve with sliced avocados.

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