This is one of those lovely little dishes that comes together with almost no effort. It could be served as a snack, a meal or anything in between. Depending upon your heat level, add more chilies as desired.
The original recipe called for a rotisserie chicken. Since I had planned to serve the Skillet Supper mid-week I decided to get a bag of shredded chicken from the freezer section. I’m sure a good rotisserie chicken would have brought more flavor to the party, but the convenience of the frozen chicken won out. On a skill level, this is a beginner dish. With the exception of making your own tortilla chips, its a matter of mix and bake. What can be easier? And I don’t know about you, but I’ve got so much going on in the kitchen this time of the year that an easy supper is a welcome change of pace.
Green Chile Chicken Skillet with Home-made Chips
Home-Made Tortilla Chips
10 Corn Tortillas, thin
2 cups Vegetable Oil
Kosher Salt to taste
Lay corn tortillas out overnight or early in the morning to dry out. Using a pizza cutter, cut tortillas into triangle chips.
Heat oil in a heavy bottom skillet. Once hot, fry tortillas in batches. Place on paper towels to drain. Season with salt while still hot. Transfer to baking pan and keep warm until ready to serve.
Green Chile Chicken Skillet
8 oz Cream Cheese, softened
1 cup Sour Cream
2 tablespoons Taco Seasoning
1 bag frozen Shredded Chicken, thawed or 1 Deli Rotisserie Chicken
1 cup frozen Whole Kernel Corn, thawed
2 cans (4.5 oz each) Green Chiles
2 cups Mexican Cheese Blend
Cilantro Leaves, for garnish if desired
Heat oven to 375 degrees. Spray 12-inch ovenproof skillet with cooking spray. Set aside.
In medium bowl, mix cream cheese, sour cream and taco seasoning mix.
If using frozen shredded chicken, thaw before proceeding. If using a rotisserie chicken, remove skin, pull meat from the bones and shred before proceeding.
Add chicken, sweet corn, green chilies and 1 cup of the Mexican cheese blend, stirring to combine.
Transfer mixture to skillet, and top with remaining 1/2 cup Mexican cheese blend.
Bake 32 to 35 minutes or until cheese is melted and bubbling around edges. While the chicken is baking, mince the cilantro and set aside.
When ready to serve, line the edge of the skillet with chips, garnish as desired and serve with additional tortilla chips. This skillet supper is similar to chicken nachos. Enjoy with your favorite sides or serve as is.