Chicken & Zucchini Skillet Enchiladas

An easy weeknight dinner in around 30 minutes? I’m in!

Enchiladas are a go-to staple in our weekly meal rotation! We switch up which sauces, proteins, and veggies we add into the mix — but a couple things always remain the same:

👉 Enchilada night (at least) once a week

👉 Frontera enchilada sauce!

This sauce is serious on flavor without additives, fillers or anything extra! We always have a couple packets of the red and green enchilada sauces, but we tend to lean towards the red chile for the majority of our enchilada escapades! We love the roasted tomato and garlic flavor or pretty much any mix we create — but I’m about to share our top enchilada combo. Chicken and zucchini.

The only thing I don’t usually look forward to on enchilada night — the time and prep of rolling up enchiladas! So we’re skirting around that by turning classic enchiladas into a skillet dish! One pan clean up? Count me in! When you’ve had a busy day, are stuck in a busy week, or just don’t care about cooking for an hour in the kitch — this is for you! Simply add the ingredients into a pan, tear up the tortillas, toss them in, and let it cook! It couldn’t be easier to whip up a nutritious dinner that fits for any night of the week!

These enchiladas are…

flavorful
nutrient dense
gluten-free
& ready in about 30 minutes!

Keep scrolling for the full recipes, PLUS ways to make this same dish grain free, vegetarian, or vegan!

Chicken & Zucchini Skillet Enchiladas

Prep Time: 5 min
Cook Time: 30 min
Servings: 4

INGREDIENTS

  • 8 oz. enchilada sauce (I used Frontera Foods Red Chile Enchilada Sauce)

  • 1 lb. chicken breast, cooked & shredded

  • 2 medium zucchini

  • 6 corn tortillas

  • 1 shallot

  • 1 Tbsp. avocado oil.

  • 4 oz. (or 1/2 c) cheese of choice, I used a white sharp cheddar

  • 1/4 c green onion, diced

  • 1/4 c cilantro, chopped

  • 1 large avocado

INSTRUCTIONS

  • Heat avocado oil in a large skillet/pan over medium heat.

  • Mince shallot and add into the oil. Cook, stirring continuously for 2-3 minutes or until fragrant.

  • Slice and quarter zucchinis. Add into the pan and cook an additional 3-5 minutes.

  • Add shredded chicken and entire amount of enchilada sauce into pan and cook another 5 minutes.

  • While chicken and vegetable mixture is cooking, cut tortillas into strips (cut tortilla rounds in half one way, and slice those halves into 1/2-1 inch strips).

  • Add tortilla strips and cheese into the pan and fold into the chicken and vegetable mixture until tortilla strips are coated in sauce and cheese is evenly dispersed.

  • Top with additional cheese if desired.

  • Place lid on the pan and reduce heat to low. Allow to cook for 15 minutes.

  • Remove from heat and cool slightly before serving.

  • Top with chopped green onion, cilantro, and sliced avocado.

Enjoy!

Make it Grain Free

  • Substitute corn tortillas for a grain free option such as Siete foods tortillas

Make it Vegetarian

  • Skip on the chicken and add black beans or another meat alternative you enjoy!

  • BONUS: vegan tip! Swap out the cheese for a vegan alternative!

xx,
mallory

MainsMallory Choate