Skillet Chicken Enchilada Suizas

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Servings: 6
Prep Time: 10 MINS
Cook Time: 35 MINS

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RANGER® Free Range Boneless Skinless Chicken Breasts

Step ONE

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbsp. oil in large skillet over medium-high heat. Arrange chicken in skillet and cook, undisturbed for 5-7 minutes, until chicken is golden brown. Flip chicken over and add remaining tablespoon of oil to pan, swirling to coat. Continue cooking chicken until browned and cooked through to internal temperature for 170°F, about 7-10 minutes. Transfer chicken to plate and set aside.

Step TWO

Add onion to same skillet and cook until tender, 5-7 minutes. If skillet is dry, add 1 tbsp. oil. Add garlic and cumin and cook another minute, until fragrant. Stir in tomatoes and salsa. Bring to simmer, reduce heat to low and continue to simmer 5 minutes, stirring occasionally.

Step THREE

When chicken is cool enough to handle, shred into bite-size pieces with two forks. Stir chicken into skillet.

Step FOUR

Preheat oven to broil. Remove skillet from heat and stir in sour cream, tortillas and half of the cheese. Top skillet with remaining cheese and transfer to oven. Broil until cheese is bubbly and browned, 5-7 minutes.

Step FIVE

Remove skillet from oven and top with avocado, jalapeno, cilantro and additional sour cream. Serve with lime wedges.

1 1/2 lbs.	RANGER® Free Range Boneless Skinless Chicken Breasts
	kosher salt
	freshly ground black pepper
2 tbsp.	olive oil, divided, plus more as needed
1 medium	yellow onion, finely chopped
3 cloves	garlic, minced
2 tsp.	ground cumin
1 (14.5) oz.	can fire-roasted diced tomatoes, drained
1 1/2 cups	tomatillo salsa
1 cup	sour cream, plus more for serving
6 small	corn tortillas, torn
8 oz.	Monterey Jack cheese, shredded, divided
	Fresh cilantro, avocado, sliced jalapeno, lime wedges for serving