SKILLET CHICKEN AND ZUCCHINI ENCHILADAS WITH TOMATILLO SAUCE
A recipe for quick-cooking chicken and zucchini enchiladas.
Provided by Rhoda Boone
Categories 22-Minute Meals Chicken Zucchini Salsa Tortillas Dinner Coriander Cumin Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
- Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10-12 minutes.
- Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
- Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.
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Arsalan Enterprises
[email protected]These enchiladas look amazing! I can't wait to try them.
Chikondi Kapawe mulikita
[email protected]I would love to try this recipe, but I don't have a skillet. Do you think it would work in a regular baking dish?
Omari Abdikadir
[email protected]I thought the recipe was well-written and easy to follow. The dish turned out great!
Fakesmile Fakesmile
[email protected]These enchiladas were easy to make and very flavorful. I will definitely be making them again.
Muhammad Muhammad
[email protected]I'm not a big fan of zucchini, but I really enjoyed these enchiladas. The zucchini was cooked perfectly and didn't overpower the other flavors.
Ahmed shahid
[email protected]The tomatillo sauce was a bit too spicy for my taste, but the rest of the dish was delicious.
Khyrei Clyburn
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Ali Mwalimu kaingu
[email protected]These skillet chicken and zucchini enchiladas were a hit with my family! The tomatillo sauce was flavorful and tangy, and the chicken and zucchini were cooked perfectly. I would definitely make this dish again.