Chicken, Corn, and Pinto Bean Enchilada Verde Skillet

Ingredients

• 1 cup shredded rotisserie chicken
• 1/2 (15-oz) can pinto beans, drained and rinsed
• 1 cup corn kernels
• 1 (8-oz) pouch green chile enchilada sauce (such as Frontera)
• 1/4 cup water
• 3 soft taco-size corn tortillas, cut into 1-inch strips
• 3/4 cup shredded reduced-fat Mexican cheese
• 1/4 cup fresh salsa
• 1/4 cup cotija cheese

Instructions

1. Cook chicken, beans, corn, sauce, and water in a large skillet over medium-high heat 5 to 6 minutes or until thoroughly heated. Stir in tortilla strips.
2. Sprinkle with Mexican cheese; cover and cook 1 to 2 minutes or until cheese is melted. Sprinkle with salsa and cotija cheese.

Side Dish Ingredients

• 2 Tbsp fresh cilantro leaves
• ½ Tbsp extra virgin olive oil
• ½ Tbsp fresh lime juice
• ⅛ tsp kosher salt
• Pinch of cayenne pepper
• 1 (16-oz) container pineapple wedges (or use pineapple chunks)

Side Dish Instructions.

1. Process cilantro, oil, lime juice, salt, and cayenne pepper in a blender or food processor until smooth. Drizzle over pineapple.

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Notes