Skillet Green Chile Chicken & Rice - FOX34 Lubbock

Skillet Green Chile Chicken & Rice

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· 3 cups cooked, shredded chicken

· 2 cups green chile sauce or salsa

· 2 cups cooked quinoa or rice

· 1 to 1½ cups water

· 6 corn tortillas, cut or sliced into 6 pieces

· 1 cup corn

· 1 ½ cup shredded cheddar cheese, divided

· ¼ cup fresh cilantro or 4 tsp. dried cilantro


1. In a large skillet over medium heat, add chicken, green chile sauce, and quinoa. Stir to combine; add water as needed to have a small amount of liquid.

2. Slowly stir in 4 of the corn tortillas, corn, 1 cup of cheese; cook for 2-3 minutes

3. Top with remaining corn tortillas, cheese and cilantro; heat until cheese is melted.

4. Serve immediately.

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