Salsa Verde Chicken Enchilada Bake

• boneless skinless chicken breastpatted dry32 oz
• corn tortilla12
• salsa verde14 oz
• shredded monterey jack cheese6 oz
• oniondiced1
• red bell pepperdiced1
• frozen corn2 cup
• cooking oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp
• cumin1 tsp

Instructions

1. 1Dice the onion and red bell pepper. Do not rinse the chicken. Pat the chicken dry, then season it on all sides with kosher salt, black pepper, and cumin. Wash the board, knife, and hands with soap and water before touching anything else.
2. 2Heat the cooking oil in an oven-safe skillet over medium heat. Add the onion and bell pepper with a pinch of salt and cook for 4-5 minutes, until translucent and softened.
3. 3Add the seasoned chicken and cook for 4-5 minutes per side, until browned on the outside. Transfer it to a clean plate; it will finish cooking in the oven. Wash the board, knife, and hands with soap and water before touching anything else.
4. 4Warm the corn tortillas briefly in the skillet until flexible, about 20-30 seconds per side. Stir the frozen corn into the vegetables and cook for 2-3 minutes, until heated through.
5. 5Spread a little salsa verde in the skillet. Tear or roll the tortillas around the chicken and arrange them in the skillet with the remaining salsa verde over the top. Sprinkle with Monterey Jack cheese.
6. 6Bake at 400F for 18-22 minutes, until the cheese is melted and bubbling and the thickest part of the chicken reads 165°F (74°C) on an instant-read thermometer. Let the bake stand for 5 minutes before serving.