Ingredients
- 1.5 lbs Sliced Chicken
- 4 oz Sharp cheddar cheese shredded
- 4 oz Monterey Colby Jack shredded
- 4 oz Oaxaca cheese shredded
- 4 oz Panela cheese shredded
- 4 oz Can chopped green chilis
- 1 Onion finely chopped
- Cilantro for garnish
- Pico de Gallo for topping
- Tortillas for serving
Instructions
- Heat chicken in skillet over medium heat, until heated through. Remove from heat.
- Add onions and chilis to pan and cook until softened, about 5 minutes. Add chicken back to skillet and mix until thoroughly combined.
- Preheat oven to 350°F. Place chicken mixture in bottom of cast iron skillet, leaving out some for topping at the end.
- Cover chicken mixture with cheese mixture. Bake in oven for 10-12 minutes or until cheese is melted and bubbling.
- Remove skillet from oven and top with additional chicken mixture, Pico de Gallo, and cilantro.
