Salsa Verde Chicken Enchilada Skillet

closetcooking.com

Elle W

1 tablespoon oil

1 onion, diced

1 medium zucchini, diced (optional)

1 teaspoon ground cumin

2 cloves garlic, chopped

2 cups salsa verde

½ cup sour cream

2 cups chicken, cooked and sliced or shredded

1 cup corn (fresh or frozen)

6 ounces tortillas, sliced (gluten-free for gluten-free)

1 cup Monterey jack cheese, shredded

1 tablespoon cilantro, chopped (optional)

Directions at closetcooking.com

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