Chicken & Lime Tortilla Skillet Recipe

If you're looking for a quick and easy recipe that the kids will love, the Chicken & Lime Tortilla Skillet is for you! This recipe is super easy to make, and your kids will thank you! I usually make this with regular tortilla chips, but mixed it up using lime tortillas. I'm so glad I did because it completely changed the recipe's taste. It's better, in my opinion, but hey, I love lime. 🙂

Chicken Tortilla Skillet Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• ¼ onion, minced (about 3 tablespoons)
• 2 garlic cloves, minced
• 1-¾ cups chicken broth
• 5 cups lime-flavored tortilla chips broken into pieces
• 1 can Rotel, drained
• 1-½ cups shredded cheddar or Mexican blend cheese
• 2 tablespoons chopped fresh cilantro or parsley

How To Make Chicken Tortilla Skillet:

1. Preheat the broiler.
   
2. Trim the chicken breasts of excess fat and season with salt and pepper.
   
3. Heat 1 tablespoon of oil in an oven-safe skillet over medium-high heat.
   
4. Add the chicken and cook on both sides until golden brown, 5-7 minutes total (the chicken will NOT be cooked through at this point). Transfer to a plate and set aside.
   
5. Add the remaining oil, onion, garlic, and ¼ teaspoon salt. Cook until fragrant, about 1-2 minutes. Add the broth, scrape up any brown bits, and simmer.
   
6. Stir in half of the tortilla chips. Nestle the chicken into the broth and cook over medium-low heat until cooked through, 10 minutes. Transfer to a cutting board and shred into bite-sized pieces when cool enough to handle.
   
7. Return the chicken to the skillet (over low heat) with the drained Rotel, 1 cup cheese, and 1 tablespoon cilantro or parsley. Stir in the other half of the tortilla chips until they are incorporated and moistened (the mixture will be thick).
   
8. Sprinkle the remaining cheese on top and broil until melted and browning, 2-3 minutes. Top with the remaining cilantro or parsley and serve with refried beans or a salad.

Enjoy!
(adapted from Annie's Eats and Pink Parsley)