Ingredients:
2 teaspoons avocado or olive oil
1 medium onion, diced
1 jalapeno pepper, seeded and minced
3 garlic cloves, minced
1 lb ground chicken breast
1 teaspoon chili powder
2 teaspoons cumin
1 teaspoon ground coriander
2 teaspoons kosher salt
1 (4-oz) can diced green chiles
1 (8-oz) can or package of green enchilada sauce
1/2 cup plain Greek yogurt (I like 2%)
Juice of 1 lime
8 (6-inch) corn tortillas, cut into 1-inch strips
2 cups grated sharp cheddar, jack, or pepper jack cheese (or a combo of these)
OPTIONAL GARNISHES:
Avocado slices (or guacamole)
Greek yogurt (or sour cream)
Hot sauce
Sliced jalapenos
Scallions
Red onion
Cilantro
Lime wedges
Instructions:
Step 1:
Preheat the oven to 375°F.
Step 2:
In a large oven-safe skillet, heat the oil over medium heat.
Add the onion, jalapeno, and garlic and saute until softened, about 5 minutes.
Add in the ground chicken and spices and stir to break up the chicken.
Cook, stirring frequently, for another 5-7 minutes or until the chicken is cooked through.
Step 3:
In a medium bowl, whisk together the diced green chiles, enchilada sauce, yogurt, and lime juice until well combined and smooth.
Pour the enchilada sauce mixture into the pan, along with ⅓ cup water, and stir to combine.
Step 4:
Stir in the tortilla strips until they are evenly coated in the sauce and all the ingredients are well combined.
Carefully taste the mixture and adjust the seasoning, as needed (more salt, pepper, etc).
Step 5:
Top the mixture with the cheese and transfer the skillet to the oven.
Bake for 10-15 minutes or until the cheese is melted and bubbly around the edges.
Serve immediately while hot, garnished however you prefer.
Notes:
Preparation:
Preheat the oven to 375°F before starting the recipe.
Use a large oven-safe skillet to simplify the process by minimizing the number of dishes.
Cooking the Base:
Heat avocado or olive oil over medium heat in the skillet. Saute diced onion, minced jalapeno, and garlic until softened, about 5 minutes.
Add ground chicken and spices (chili powder, cumin, coriander, salt). Cook for 5-7 minutes, breaking up the chicken, until fully cooked.
Sauce Preparation:
In a medium bowl, mix together diced green chiles, green enchilada sauce, plain Greek yogurt, and lime juice until smooth.
Pour the sauce mixture into the skillet, adding ⅓ cup water. Stir well to combine.
Assembly:
Stir in tortilla strips until evenly coated with the sauce and all ingredients are well mixed.
Adjust seasoning as needed (more salt, pepper, etc.).
Baking:
Top the mixture with grated cheese (sharp cheddar, jack, or pepper jack).
Transfer the skillet to the oven and bake for 10-15 minutes until the cheese is melted and bubbly around the edges.