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Chicken & Green Chile Tamale Skillet

A balanced skillet packet with protein and all the flavors of a green chile tamale.

Ingredients

  • 1.5 lbs raw chicken breast (Or use cooked, shredded chicken breast of choice!)
  • 1 bell pepper, diced (149 g)
  • 1 onion, diced (230 g)
  • 2 tsp minced garlic (10 g)
  • 16 oz jar salsa verde (we used mild)
  • 4 oz can diced green chiles
  • 8 Mission Extra Thin Corn Tortillas, cut into strips
  • 84 g shredded Mozzarella cheese (~ 1 cup, but check your bag for the serving size)

Instructions

  • Prepare raw chicken as desired and then shred the cooked meat. I always cook mine in a crockpot on high for 4 hours with a cup of water. However, choose the method that works for you. You could also use a rotiserrie chicken for even simpler prep!
  • Heat a large skillet over medium heat. Spray with cooking spray. Then add in the diced bell peppers and onions plus the minced garlic. Sprinkle with sea salt, if desired. Cook until the vegetables are as tender as you'd like.
  • Add to the skillet the cooked and shredded chicken, salsa verde jar, diced green chiles, and corn tortilla strips. Stir until everything is completely combined and evenly mixed.
  • Spread the chicken tamale mixture evenly in the pan. Top evenly with mozzarella cheese. Allow the cheese to melt. To assist in melting the cheese, you may want to cover your pan with a lid.
  • Serve and enjoy!

Notes

Macros for 1/5 of the skillet are rounded to 6F/26C/37P and 306 calories. 
To find the gram measurement for your serving, first weigh your pan before cooking. Then, weight the pan with all of the cooked ingredients inside. Subtract the weight of the pan. Take the amount of just the ingredients and then divide by 5 (the serving size). 
To find the recipe on MyFitnessPal, search for "How We Macro Chicken & Green Chile Tamale Skillet."