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20-minute comforting enchilada skillet
Cook time: 20 minutes
Serves: 4-5
Great for leftovers
Ingredients:
- 1 Tbsp. olive oil
- 1 cooked + shredded chicken breast -OR-can of cooked chunked chicken
- 1C enchilada sauce
- 4 small zucchini (or two large)
- 4 small corn tortillas
- 1C shredded cheddar cheese (or use chopped avocado for dairy free)
- 3 green onions sliced
Preparations:
- Preheat broiler.
- Chop zucchini into thin disks and tortilla into ½ inch wide pieces.
- In your skillet combine chicken enchilada sauce, zucchini, tortilla strips, and green onion.
- Place skillet on the stove-top and cook under medium heat for 5-6 minutes.
- If using cheese, top the mixture with shredded cheese and place in the oven to broil for 4-5 minutes. If not using cheese, top with avocados and additional green onions to serve.
Equipment: a cast iron skillet or skillet with an all metal handle required!