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Quick Fix Salsa Verde Chicken Burrito Skillet

September 19, 2012

In keeping with the whole one-skillet meal thing lately, I opted to adapt my recipe for Pulled Pork Burrito Skillet to work with some leftover roast chicken and a jar of salsa verde.  The end result was delicious and easy, from fridge to table in fifteen minutes.  Now THAT’s what I call a week night dinner.  Serves 2 at 810 calories and 29 grams of fat.    Or you could serve four if you added on a salad.



  • 12 ounces roasted chicken, diced
  • 1/4 cup taco seasoning
  • 1/2 cup black beans, rinsed
  • 1/2 cup  corn kernels
  • 1 cup diced tomatoes
  • 1 cup Salsa verde
  • 1 cup water
  • 2  gluten free tortillas, cut into 1-1/2-inch pieces (use regular 10” flour tortillas if you aren’t GF)
  • 1 cup 2% fiesta blend cheese
  • 1/3 cup light sour cream




1. Combine first six ingredients.

2. Bring to boil; simmer on medium-low heat 5 min.

3. Stir in tortilla strips.

4. Top with cheese.

5. Remove from heat.

6. Cover. Let stand 5 min. or until cheese is melted.

7. Top with sour cream.

Printable version.

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