SALSA VERDE CHICKEN ENCHILADA SKILLET

SALSA VERDE CHICKEN ENCHILADA SKILLET ✨👀 Comment SKILLET and I’ll send the recipe straight to your inbox! (Or check out the recipe details below!) Serves 4 1 340-g package frozen cauliflower rice, about 2 cups 1 lb lean ground chicken 2 Tbsp taco seasoning 1 15-oz jar salsa verde 1/2 cup chicken or vegetable broth 1 can black beans, drained and rinsed 1/2-1 lime, juiced (adjust to taste), plus more for serving 4 small corn tortillas, halved, then cut into 1/2-inch strips 1 cup shredded cheese TO GARNISH (this is absolutely essential lol): plain Greek yogurt, lime wedge, hot sauce 1. Heat a large non-stick skillet to medium. 2. Add cauliflower rice and cover. Let cook for 3-5 minutes untouched. Then, remove the lid and begin breaking it up with a spatula as it defrosts. Repeat as needed until all cauliflower rice is crumbled and defrosted. 3. Add ground chicken and taco seasoning to the pan. Using a spatula or wooden spoon, break it up into small, even crumbles. Continue cooking until ground chicken is browned and no pink remains. 4. Add salsa, lime juice, beans, and chicken broth. Stir until well combined and cover. Cook for 5-10 minutes or until everything is heated through and bubbling. 5. Reduce heat to medium-low. Add tortilla strips and stir. Top with cheese, cover, and cook for an additional 5 minutes or until cheese is melted and tortilla strips have softened. OR, pop it under the broiler for a few minutes until cheese is browned and bubbling. 6. Rest for 5-10 minutes before serving. 7. When you’re ready to eat, top with a scoop of greek yogurt, a bit of hot sauce, and a generous squeeze of fresh lime. Add more garnish as desired. Enjoy! FULL RECIPE:

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Serves 4

Step 2

1. Heat a large non-stick skillet to medium.

Step 3

2. Add cauliflower rice and cover. Let cook for 3-5 minutes untouched. Then, remove the lid and begin breaking it up with a spatula as it defrosts. Repeat as needed until all cauliflower rice is crumbled and defrosted.

Step 4

3. Add ground chicken and taco seasoning to the pan. Using a spatula or wooden spoon, break it up into small, even crumbles. Continue cooking until ground chicken is browned and no pink remains.

Step 5

4. Add salsa, lime juice, beans, and chicken broth. Stir until well combined and cover. Cook for 5-10 minutes or until everything is heated through and bubbling.

Step 6

5. Reduce heat to medium-low. Add tortilla strips and stir. Top with cheese, cover, and cook for an additional 5 minutes or until cheese is melted and tortilla strips have softened. OR, pop it under the broiler for a few minutes until cheese is browned and bubbling.

Step 7

6. Rest for 5-10 minutes before serving.

Step 8

7. When you’re ready to eat, top with a scoop of greek yogurt, a bit of hot sauce, and a generous squeeze of fresh lime. Add more garnish as desired. Enjoy!