Green Chile and Sour Cream Chicken Skillet

Green Chile and Sour Cream Chicken Skillet

      by Kathy Hutson

Chicken (boneless breast, tenders or boneless thighs)

½ Onion chopped

Black Beans (1 can, rinsed)

Tomatillo Salsa (I like Herdez)

Shredded Cheddar

Green Chiles

Chopped Jalapeños

Sour Cream (I had a 16 oz container)

Salt

Pepper

Garlic Powder

Mexican Oregano

Cumin

Heat a pan over medium heat with about a tablespoon of oil.  I used coconut oil, but just use what you have on hand. Season the chicken with Salt, Pepper, Mexican Oregano, Cumin, and Garlic Powder, and then add to a pan and brown the chicken.

Rough chop the onion while the first side of the chicken browns. Once browned, turn the chicken and then add the onion to the pan. Cover the pan and cook until the onion begins to get translucent. At this time, add the black beans, and about a quarter of the bottle of Tomatillo Salsa to the pan, reduce the heat to medium low, cover the pan and cook until the chicken is cooked through completely.

During this time, make the Sour Cream and Chile sauce. Mix about ½ the container of sour cream with about ½ of the remainder of the Tomatillo Salsa (give or take…I don’t measure!)  Combine these together completely, then drain and stir in the cans of chopped Jalapeños, and Chiles. Next add some salt (½ teaspoon??), pepper, and garlic powder, (all of these are to taste) then stir well.  Taste the sauce and adjust your seasonings and add more Tomatillo salsa if you want—you don’t want the sauce to be real thick or super runny…somewhere in the middle.

Stir the chicken in the pan, and then cover it with Shredded Cheddar. Next cover it with the Sour Cream and Chile sauce. Cover the pan and sauté on low heat about 5 minutes.

We ate it just like this, but it would also be good served over rice, or you could even add some tortilla chips (I’d go lighter on the salt during cooking if you do that though.)

Enjoy!!! We sure did!