Mexican Chicken Skillet with Spinach, Mushrooms & Sweet Peppers

Mexican Chicken Skillet

with Spinach, Mushrooms & Sweet Peppers

30 MIN
4 Servings
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From the Test Kitchen

Bold Mexican-style spices (like ancho chile powder and smoked paprika) liven up this loaded chicken and vegetable skillet. A drizzle of citrusy tomatillo sour cream provides cooling contrast.
12 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
Mexican Chicken Skillet with Spinach, Mushrooms & Sweet Peppers
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 14-Ounce Can Whole Peeled Tomatoes
  • 8 Flour Tortillas
  • 5 oz Baby Spinach
  • ½ lb Cremini Mushrooms
  • 2 Scallions
  • 2 cloves Garlic
  • ½ lb Sweet Peppers
  • ⅓ cup Tomatillo-Poblano Sauce
  • ½ cup Sour Cream
  • 2 Tbsps Grated Cotija Cheese
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Prepare the ingredients:
1 Prepare the ingredients:

If you prefer to use an oven to warm the tortillas instead of the microwave, preheat the oven to 375°F. Wash and dry fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Thinly slice the scallions, separating the whites bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the diced peppers, sliced white bottoms of the scallions, and chopped garlic. Place the tomatoes in a large bowl and gently break apart with your hands. In a separate bowl, combine the tomatillo-poblano sauce and sour cream; season with salt and pepper. 

Start the skillet:
2 Start the skillet:

Pat the chicken dry with paper towels; place in a large bowl. Add the mushroom pieces; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.  

Finish the skillet:
3 Finish the skillet:

To the pan, add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Add the spinach; loosely cover the pan with foil and cook, without stirring, 1 to 2 minutes, or until the spinach is wilted and the chicken is cooked through. Turn off the heat and stir to combine. Taste, then season with salt and pepper if desired. 

Warm the tortillas & serve your dish:
4 Warm the tortillas & serve your dish:

Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Serve the finished skillet topped with the tomatillo sour cream, cheese, and sliced green tops of the scallions. Serve the warmed tortillas on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

If you prefer to use an oven to warm the tortillas instead of the microwave, preheat the oven to 375°F. Wash and dry fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Thinly slice the scallions, separating the whites bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the diced peppers, sliced white bottoms of the scallions, and chopped garlic. Place the tomatoes in a large bowl and gently break apart with your hands. In a separate bowl, combine the tomatillo-poblano sauce and sour cream; season with salt and pepper. 

2 Start the skillet:

Pat the chicken dry with paper towels; place in a large bowl. Add the mushroom pieces; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.  

Start the skillet:
Finish the skillet:
3 Finish the skillet:

To the pan, add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Add the spinach; loosely cover the pan with foil and cook, without stirring, 1 to 2 minutes, or until the spinach is wilted and the chicken is cooked through. Turn off the heat and stir to combine. Taste, then season with salt and pepper if desired. 

4 Warm the tortillas & serve your dish:

Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Serve the finished skillet topped with the tomatillo sour cream, cheese, and sliced green tops of the scallions. Serve the warmed tortillas on the side. Enjoy!

Warm the tortillas & serve your dish:
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