Easy Skillet Mexican Lasagna
Layers of creamy salsa verde chicken, cheese, and tortilla chips baked into a casual, comforting summer dinner!
Foto: Half Baked HarvestIngredients
- 1 tablespoon salted butter or olive oil
- 1 yellow onion, chopped
- 2 poblano peppers, chopped
- 6 ounces cream cheese, at room temperature
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- salt and pepper
- 2 cups salsa verde
- 2 cups shredded chicken
- 2 cups shredded Mexican cheese blend
- 3 -4 cups tortilla chips
- avocado, cilantro, green onion, and/or basil, for serving
Steps
1. Preheat oven to 375°F.2. In an 11 to 12-inch oven-safe skillet, melt the butter/oil over medium-high heat. Add the onions and peppers, season with salt and pepper. Cook until the onions are tender and softened, about 5 minutes. Remove from the heat. 3. In bowl, mix the cream cheese and yogurt. Add the onions/peppers, the chili powder, paprika, cumin, salt, and pepper. Mix to combine, then stir in 1 1/2 cups salsa and the chicken. 4. Working in the same skillet used to cook the onions, add a spoonful of the chicken mix, then layer with cheese and chips. Add another layer of chicken, then cheese and chips. Repeat to create 3 layers, ending with the chicken, and saving a handful of cheese for topping. Add the remaining salsa verde, then a final layer of cheese. Bake for 25-30 minutes, until the cheese has melted.5. Serve immediately, topped as desired!
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