White Cheddar Chicken Chile Verde Skillet
Main Ingredient: Poultry
Yield: 6 servings
Recipe courtesy of Lori Mclain, Finalist in the 2015 Black Creek® “Everything's Better with Cheddar” recipe contest
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- Prep
- 15 mins
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- Total
- 75 mins
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- Serving
- 6
Ingredients
- 1 can (15 oz.) creamed corn
- 1 c. fresh yellow corn kernels
- 1 pkg. (7 oz.) yellow cornbread mix
- 1/2 c. sour cream
- 1 egg
- 3/4 c. fresh pico de gallo, divided
- 1 lb. ground chicken breast
- 1 c. celery, diced
- 1/2 c. onion, diced
- 1 can (4 oz.) green chilies, diced
- 1 1/2 c. sharp white Cheddar, shredded and divided
Directions
- Preheat oven to 350 degrees F. Mix creamed corn, cornbread mix, sour cream, egg and ½ cup pico de gallo in a medium bowl. Set aside. Place 1 tsp oil in bottom of 12” cast iron or oven proof skillet and use it to brown ground chicken breast, celery and onions. Drain any excess juices.
- Mix the diced green chiles and remaining pico de gallo into the chicken mixture in skillet. Top with 1 cup of cheese and sprinkle with salt and pepper. Top skillet with corn mixture and sprinkle the top with remaining ½ cup of cheese. Bake 35-40 minutes until golden. Remove and let rest for 5-7 minutes before serving in wedges.
