Chicken Tamale Skillet
Rotisserie chicken, cornmeal, and salsa verde come together in one skillet for a tamale-inspired dinner that tastes like hours of work but takes 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 cups rotisserie chicken, shredded
- 1.5 cups salsa verde
- 8 count corn tortillas
- 1 cup masa harina (corn flour)
- 1 cup chicken broth
- 1 cup Oaxaca or mozzarella cheese, shredded
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- 2
Tear tortillas into bite-sized pieces and add to the skillet; toast 2 minutes, stirring, until edges curl.
- 3
Sprinkle masa harina over tortillas, stir well to coat, then pour in broth and salsa verde.
- 4
Simmer 3 minutes, stirring gently, until the mixture thickens into a pourable sauce with soft tortilla pieces.
- 5
Fold in shredded chicken and cheese; cook 1 more minute until cheese melts and fills the skillet.
- 6
Serve hot straight from the skillet in bowls.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- measuring cups and spoons
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