In your skillet, heat the salted butter or olive oil over medium heat. Add the chopped yellow onion and sauté until it's translucent, about 3-4 minutes. Then, add the chopped poblano peppers and continue to cook for another 5 minutes, until they’re tender.
In a mixing bowl, combine the cream cheese and plain Greek yogurt (or sour cream). Stir in the chili powder, smoked paprika, cumin, and season with salt and pepper. Mix until smooth and creamy.
Add the salsa verde to the skillet with the sautéed vegetables. Stir well to combine everything, then add the shredded chicken. Let it simmer for about 5 minutes so the flavors meld together.
Reduce the heat to low and spoon the creamy mixture over the chicken and salsa verde in the skillet. Sprinkle the shredded Mexican cheese blend evenly on top. Then, gently crush the tortilla chips and layer them on top of the cheese.
Cover the skillet with a lid and let it cook for about 5-7 minutes, or until the cheese is melted and bubbly. Keep an eye on it to ensure it doesn’t burn.
Once the cheese is nice and melted, remove the skillet from the heat. Top with avocado slices, fresh cilantro, chopped green onions, or basil for added freshness. Serve immediately and enjoy your Easy Skillet Mexican Lasagna!
