Quick Fix Salsa Verde Chicken Burrito Skillet

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 THATs 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. Ingredients: 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 arent GF) 1 cup 2% fiesta blend cheese 1/3 cup light sour cream

Directions: 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.

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