MEXICAN CORN AND BLACK BEAN SKILLET 

MEXICAN CORN AND BLACK BEAN SKILLET
3 chicken breasts, cut into 3 pieces
1 (16-ounce) jar salsa verde
1/4 cup water
1 tsp salt
1 tsp cumin
3 tablespoons heavy cream
2 cups frozen corn
1 (7-ounce) can chopped green chiles
1 (14-ounce) can black beans, rinsed/drained
4 cups shredded Monterey Jack
10 (6-inch) corn tortillas
Set the oven to 375F. Cook chicken pieces in salsa with water, covered, for 30 minutes or until tender.
Remove chicken, shred into bites, and cover until ready to use. Stir in heavy cream, cumin, and salt to the reserved sauce.
In an oven-safe cast iron skillet, cook corn undisturbed over medium high heat for several minutes to get a nice char on one side. Season with pinch of salt, stir, and let cook for another several minutes to get color. Transfer corn to a bowl.
In the skillet, spoon a little verde sauce in the bottom. Then lay five tortillas overlapping to cover the bottom. Then layer half the chicken, half the beans, half the corn, half the cheese. Then spoon more sauce over, and continue with tortillas, chicken, beans, corn, and cheese. Dollop chopped green chiles over the top, spoon remaining verde sauce on top. Bake uncovered for 25-30 minutes until bubbly and browning around the sides. Allow to rest for 5 minutes before cutting into wedges. Serve with sour cream, cilantro, and avocado slices.

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