Cheesy Green Chile, Chicken, and Bean Skillet
By Camila ChaparroPublished on February 22, 2026
Time
35 minutes
Yield
Serves 4
Ingredients
Before You Begin
Be sure to use ground chicken and not ground chicken breast (also labeled 99 percent fat-free). If you like, substitute ground turkey or ground pork for the chicken. Colby or block mozzarella cheese can be used in place of the Monterey Jack. Jalapeño, cilantro, and onion are a good start in terms of toppings, but you can certainly go further with sour cream, sliced avocado, chopped tomatoes, and/or sliced radishes. Pair with tortillas or the vehicle of your choice: tostadas, chips, or rice.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Heat 2 tablespoons vegetable oil in 12-inch broiler-safe skillet over medium heat until shimmering. Add 1 poblano chile, stemmed, seeded, and chopped fine; ¾ finely chopped onion; and ¼ teaspoon table salt and cook until softened, about 5 minutes. Stir in 2 minced garlic cloves, 2 teaspoons ground cumin, and 1 teaspoon dried oregano and cook until fragrant, about 30 seconds.
- Add 1 pound 93 percent lean ground chicken and cook, breaking up meat with wooden spoon, until no longer pink, 3 to 5 minutes. Stir in 1 rinsed can black beans, 1 cup jarred salsa verde, ½ cup chopped cilantro, and 2 tablespoons water and bring to simmer. Season with salt and pepper to taste.
- Spread chicken and bean mixture into even layer and sprinkle with 8 ounces shredded Monterey Jack cheese. Transfer skillet to oven and broil until cheese is melted and spotty brown, about 3 minutes. Sprinkle with 1 stemmed and thinly sliced jalapeño chile, ½ cup cilantro leaves, and remaining ¼ finely chopped onion. Serve with warmed corn or flour tortillas and lime wedges.
Time
35 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
This scoopable skillet meal gives you all the melty cheese and tart-grassy flavors of green chicken enchiladas, but without all the filling, rolling, and extended baking needed to prepare the traditional dish. The simplest way to streamline this dish was to choose convenience products that we could sub in without sacrificing flavor. To that end, we opted for quick-cooking ground chicken, canned black beans, and store-bought jarred salsa verde. Rather than broiling the poblano chile and onion, we cooked them quickly in the skillet on the stovetop. We then added the spices to the skillet to coax out their flavor before adding the chicken. Topped with a layer of broiled cheese, a handful of cilantro, and a scattering of sliced jalapeños, this former project recipe was well on its way to becoming a weeknight hit.
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