Why This Recipe Works

This scoopable skillet meal gives you all the melty cheese and tart-grassy flavors of green chicken enchiladas, but without all the filling, rolling, and extended baking needed for the traditional dish. Pair with tortillas or the vehicle of your choice: tostadas, chips, or rice.

Before You Begin

Be sure to use ground chicken and not ground chicken breast (also labeled 99 percent fat-free). If you like, substitute ground turkey or ground pork for the chicken. Colby or block mozzarella cheese can be used in place of the Monterey Jack. Jalapeño, cilantro, and onion are a good start in terms of toppings, but you can certainly go further with sour cream, sliced avocado, chopped tomatoes, and/or sliced radishes. Pair with tortillas or the vehicle of your choice: tostadas, chips, or rice.

Instructions

Adjust oven rack 6 inches from broiler element and heat broiler. Heat 2 tablespoons vegetable oil in 12-inch broiler-safe skillet over medium heat until shimmering. Add 1 poblano chile, stemmed, seeded, and chopped fine; ¾ finely chopped onion; and ¼ teaspoon table salt and cook until softened, about 5 minutes. Stir in 2 minced garlic cloves, 2 teaspoons ground cumin, and 1 teaspoon dried oregano and cook until fragrant, about 30 seconds.

Add 1 pound 93 percent lean ground chicken and cook, breaking up meat with wooden spoon, until no longer pink, 3 to 5 minutes. Stir in 1 rinsed can black beans, 1 cup jarred salsa verde, ½ cup chopped cilantro, and 2 tablespoons water and bring to simmer. Season with salt and pepper to taste.

Spread chicken and bean mixture into even layer and sprinkle with 8 ounces shredded Monterey Jack cheese. Transfer skillet to oven and broil until cheese is melted and spotty brown, about 3 minutes. Sprinkle with 1 stemmed and thinly sliced jalapeño chile, ½ cup cilantro leaves, and remaining ¼ finely chopped onion. Serve with warmed corn or flour tortillas and lime wedges.