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Tamale Verde Skillet

This quick, colorful dish is sure to be a main attraction!


  • 1 tsp (5 mL) vegetable oil
  • 1 can (15.25 oz/443 mL) corn
  • 1 medium onion
  • 1 medium red bell pepper
  • 12 (6-in./15-cm) corn tortillas
  • 4 oz (125 g) chorizo sausage
  • 3 cups (750 mL) shredded cooked chicken
  • 1 can (19 oz/560 mL) green enchilada sauce
  • 1 1/2 cups (6 oz/375 mL) shredded Monterey Jack cheese (175 g)
  •  Snipped fresh cilantro (optional)


  1. Add oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to Skillet in a single layer. Cook without stirring 5 minutes or until caramelized on one side. Remove Skillet from heat and remove corn to Small Batter Bowl.

  2. Meanwhile, using Chef's Knife, dice onion and bell pepper; set aside 1/4 cup of the bell pepper for later use. Cut tortillas into 1-inch squares using Pizza Cutter. Add chorizo to Skillet; cook over medium-high heat 3-4 minutes, breaking sausage into crumbles using Mix ‘N Chop. Add onion and remaining bell pepper; cook an additional 3-5 minutes or until vegetables are crisp-tender. Add half of the tortilla squares, chicken and enchilada sauce to Skillet. Bring to a simmer; cook 2 minutes or until tortillas are softened and mixture is hot. Remove Skillet from heat.

  3. Top chicken mixture with remaining tortilla squares, cheese, corn and reserved bell pepper. Cover Skillet; let stand 5 minutes or until cheese is melted. If desired, snip cilantro using Professional Shears; sprinkle over top. Serve immediately.


  • 6  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 520, Total Fat 26 g, Saturated Fat 12 g, Cholesterol 110 mg, Carbohydrate 40 g, Protein 34 g, Sodium 630 mg, Fiber 6 g

Cook's Tips:

Make 30-Minute Chicken to get a jump-start on this flavorful skillet dish.

If desired, 1 1/2 cups salsa verde and 1 cup water can be substituted for the enchilada sauce.

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