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Skillet Chicken and Zucchini Enchiladas With Tomatillo Sauce


Chicken enchiladas are easy to make in one skillet with this recipe. Topped with tomatillo sauce, and served with sour cream, avocado and cilantro on top.

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  • 2 2 2 tablespoons neutral vegetable oil, such as grapeseed
  • 1 1 1 cup thinly sliced onion, about 1 small onion
  • 1 1 1/2" cup zucchini, cut into 1/2" pieces
  • 1/2 1/2 1/2 teaspoon ground coriander
  • 1/2 1/2 1/2 teaspoon ground cumin
  • 1/2 1/2 1/2 teaspoon kosher salt
  • 1/4 1/4 1/4 teaspoon freshly ground black pepper
  • 2 2 4 2 (16-ounce) jars store-bought tomatillo salsa, or 4 cups homemade tomatillo salsa, divided
  • 2 2 1/2 1/2-pound] shredded cooked chicken (from 1/2 [2 1/2-pound] rotisserie chicken)
  • 8 to 6-inch) 8 to 6-inch) to 6-inch) corn tortillas
  • 3/4 3/4 3/4 cup grated Monterey Jack cheese
  • 1 cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges, for serving


Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from


Step 1

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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