Salsa Verde Chicken Enchilada Skillet

Name: Salsa Verde Chicken Enchilada Skillet
Ingredients: 1 tablespoon oil; 1 onion, diced; 1 medium zucchini, diced (optional); 1 teaspoon ground cumin; 2 cloves garlic, chopped (optional); 2 cups salsa verde; 1/2 cup sour cream; 1 pound chicken, cooked and sliced or shredded; 1 cup corn (fresh or frozen); 6 ounces tortillas, sliced (corn or gluten-free for gluten-free); 1 cup Monterey jack cheese, shredded; 2 green onions, sliced (optional); 1 tablespoon cilantro, chopped (optional)

"A quick and easy deconstructed skillet version of salsa verde chicken enchiladas!..."

INGREDIENTS

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1 tablespoon oil

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1 onion, diced

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1 medium zucchini, diced (optional)

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1 teaspoon ground cumin

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2 cloves garlic, chopped (optional)

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2 cups salsa verde

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1/2 cup sour cream

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1 pound chicken, cooked and sliced or shredded

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1 cup corn (fresh or frozen)

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6 ounces tortillas, sliced (corn or gluten-free for gluten-free)

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1 cup Monterey jack cheese, shredded

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2 green onions, sliced (optional)

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1 tablespoon cilantro, chopped (optional)

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