This zesty skillet chicken casserole is perfect for a busy weeknight.
A creamy sauce coats the chicken, offering a flavorful bite with a nice level of heat.
Poblano peppers are generally mild, but their heat can vary.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Keep reading for expert tips, like how to ensure your chicken cooks evenly.
Toss chicken with salt and pepper in a medium bowl.
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Transfer to a plate.
Do not wipe the pan clean.
Add 34 cup Monterey Jack; stir until melted, about 1 minute.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Return the chicken to the pan; turn to coat in sauce.
Sprinkle with tortilla chips and the remaining 14 cup Monterey Jack.
Broil until golden brown in spots and the cheese melted, about 1 minute.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Serve with lime wedges, if desired.
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For the best results, we dont recommend making this recipe ahead or freezing it.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
