Chicken tortilla skillet

• Gluten free

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 1/2 cup Cilantro
  • 1 tbsp Oregano
  • 1/2 cup Scallions
  • 1 1/2 lbs Summer squash, yellow

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 1 tbsp Lime juice

• Baking & Spices

  • 1 tsp Chili powder
  • 3/4 tsp Kosher salt, coarse
  • 1/2 tsp Pepper, freshly ground

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Bread & Baked Goods

  • 6 Corn tortillas

• Dairy

  • 4 oz Cheddar cheese, sharp

Found on healthyseasonalrecipes.com

Description

Directions

• Preheat oven to 350 degrees F. Brush 1 tablespoon oil over the tortillas (both sides) cut in half then cut into strips. Spread out on a large baking sheet and bake, stirring once until browned and crispy, about 12 minutes. Set aside. Turn oven onto broil.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Swirl the oil in the bottom of the pan to coat. Add the chicken, spreading out over the surface of the pan. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook stirring once or twice until browned and just cooked through, 5 to 8 minutes. Lift chicken out of the pan and transfer to a plate. Cover with foil to keep warm.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the squash, scallions, cumin, chili powder and the remaining ¼ teaspoon salt and ¼ teaspoon pepper and cook, stirring often until the squash is starting to soften and the spices are browning and fragrant, 3 to 5 minutes. Add broth, lime juice and oregano and stir to combine. Add the cooked chicken and any accumulated juices to the skillet and bring to a simmer. Remove from the heat and stir ¼ cup cilantro and about half of the tortillas.
• Top with the remaining tortillas, and cheddar. Broil until the cheese is melted. Top with the remaining ¼ cilantro and serve immediately.

Nutrition