Ingredients

2 tbsp avocado oil
½ yellow onion, diced
1 jalapeño, diced and seeds removed
1 lb ground chicken
½ tsp chili powder
¼ tsp cumin powder
¼ tsp smoked paprika
1 tsp salt
1 jar Tia Lupita Salsa Verde
3 6-inch corn tortillas, cut into strips
¼ cup chopped cilantro
1 ½ cups shredded mexican cheese

Toppings: chopped cilantro, avocado, chopped green onions, lime juice, chili flakes

Instructions

1. Preheat the oven to 400°F.
2. Heat the avocado oil in a large oven-safe skillet over medium heat. Add the diced onion and jalapeño and sauté for 4-5 minutes, until softened and fragrant.
3. Add the ground chicken to the skillet along with the chili powder, cumin, smoked paprika, and salt. Cook, breaking the meat apart with a spatula, until fully browned and cooked through, about 7-10 minutes.
4. Pour in the salsa verde. Fill the empty jar halfway with water, secure the lid, and shake to loosen any remaining sauce. Add this to the skillet and stir to combine. Let the mixture simmer for about 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
5. Stir in the chopped cilantro, then add the tortilla strips. Gently fold everything together until the tortillas are evenly coated.
6. Sprinkle the shredded cheese evenly over the top, then transfer the skillet to the oven. Bake for 12-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
7. Remove from the oven and let cool for a few minutes before serving. Top with fresh cilantro, avocado, green onions, a squeeze of lime, and chili flakes as desired.
8. Serve warm and enjoy!