Green Chile Chicken Enchilada Skillet

• chicken breastpatted dry24 oz
• whole-wheat tortillascut into strips6
• black beansdrained and rinsed2 can
• frozen corn2 cup
• baby spinach6 oz
• enchilada sauce20 oz
• mild green chilies4 oz
• red oniondiced1/2 lb
• garlicminced1
• shredded mexican cheese6 oz
• light olive oil4 tsp
• taco seasoning4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Dice the red onion and mince the garlic. Cut the tortillas into strips.
2. 2Do not rinse the chicken. Pat it dry, season all over with kosher salt, black pepper, and taco seasoning, then cut it into bite-size pieces. Wash the cutting board, knife, and hands with soap and water before touching anything else.
3. 3Heat the light olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until browned and the thickest pieces reach 165°F (74°C). Transfer the chicken to a clean plate.
4. 4Reduce the heat to medium. Add the red onion and garlic with a small pinch of kosher salt. Cook for 3-4 minutes, stirring, until translucent and fragrant.
5. 5Stir in the enchilada sauce, mild green chilies, black beans, frozen corn, and tortilla strips. Simmer for 4-5 minutes, until the tortilla strips soften and the sauce thickens slightly.
6. 6Fold in the baby spinach and cooked chicken. Simmer for 2-3 minutes, until the spinach wilts and the mixture is hot throughout.
7. 7Scatter the shredded Mexican cheese over the top, cover the skillet, and cook for 2-3 minutes, until the cheese is melted. Taste and adjust with kosher salt and black pepper before serving.