Salsa Verde Chicken Enchilada Skillet Recipe - Chisel & Fork

Name: Salsa Verde Chicken Enchilada Skillet Recipe - Chisel & Fork
Ingredients: 6 tomatillos, peeled; 1 medium sweet onion, peeled and quartered; 6 garlic cloves with skin on; 3 poblano peppers; 1 jalapeño pepper; Kosher salt and pepper; 2 1/2 cups chicken stock; 1 lb chicken breast or tenderloins; 1 cup brown rice (can use farro as well); 1 cup frozen corn; 6 flour soft taco tortillas, torn; 1/3 cup fresh cilantro, chopped; 1 1/2 cups shredded pepper jack cheese; 1 1/2 cups shredded sharp cheddar cheese; 2 avocados, sliced

"If you love chicken, rice, tortillas, salsa verde and lots of chese, then this chicken enchilada skillet might just hit the spot for you...."

INGREDIENTS

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6 tomatillos, peeled

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1 medium sweet onion, peeled and quartered

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6 garlic cloves with skin on

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3 poblano peppers

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1 jalapeño pepper

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Kosher salt and pepper

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2 1/2 cups chicken stock

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1 lb chicken breast or tenderloins

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1 cup brown rice (can use farro as well)

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1 cup frozen corn

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6 flour soft taco tortillas, torn

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1/3 cup fresh cilantro, chopped

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1 1/2 cups shredded pepper jack cheese

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1 1/2 cups shredded sharp cheddar cheese

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2 avocados, sliced

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