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Skillet Enchiladas with Ground Chicken
with poblanos / corn

Active: 30 minTotal: 30 min
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We're always looking to create new variations on skillet enchiladas. This stove-top twist on the classic enchilada is fast, easy, and offers a variety of flavors and textures in just one pan.
Smarts: Don’t let the sauce simmer too long and over-reduce. You want enough sauce to coat the ingredients without completely saturating them.

Tags

Ingredients

Servings:
4
Metric
Red Enchilada Sauce with Adobo:
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 2 tsp
  • Oregano, dried - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Tomato paste - 6 Tbsp
  • Adobo sauce - 1 Tbsp (from a can of chipotles in adobo)
  • Stock, any type - 2 cups
Skillet Enchiladas with Chicken and Poblanos:
  • Onions, medium - 1, diced
  • Poblano peppers - 2, diced
  • Zucchini - 12 oz, cubed
  • Tortillas, corn and taco-sized - 8, chopped into bite-sized pieces
  • Cilantro - 2 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Chicken breast, ground - 1 lb (sub ground turkey)
  • Red Enchilada Sauce (ingredients listed separately) - ~2 cups
  • Corn, frozen - 1 cup
  • Cheese, Monterey Jack, shredded - 6 oz (sub cheddar)
  • Sour cream - 1/4 cup (sub plain or Greek yogurt)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make enchilada sauce - Combine oil (portion for the sauce), cumin, oregano, and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste, Adobo sauce, and stock. Simmer for 5 minutes to let the flavors come together. Taste and add more Adobo sauce if you’d like it spicier. Season with some salt and pepper. (Note: The sauce should be thin. Don’t let it simmer too long and over-reduce.) (Can be done up to 5 days ahead)
  2. Onions / Peppers / Zucchini / Tortillas - Prep as directed. Combine onions and peppers. Store zucchini and tortillas in their own separate containers. (Can be done up to 5 days ahead)
  3. Cilantro - Chop cilantro.

Make

  1. Turn on oven’s broiler.
  2. Heat a large oven-safe skillet with oil (portion for enchiladas) over medium-high heat. Add onions and peppers with a pinch of salt. Saute until soft, ~4 minutes.
  3. Add chicken, breaking apart, and saute until nearly cooked through, 5 to 6 minutes.
  4. Add zucchini and saute until it begins to soften, ~2 minutes more.
  5. Pour sauce over top and add corn. Stir until sauce begins to simmer, ~1 minute. Taste and season with some salt and pepper, if needed.
  6. Remove skillet from heat and stir in tortillas. Top with cheese.
  7. Transfer to oven and broil until cheese is melted and sauce is bubbling, ~3 minutes. (Watch it closely to prevent burning.)
  8. Serve skillet enchiladas with sour cream and cilantro on top. Enjoy!
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Reviews

This meal has 22 reviews

So good! And makes the best kind of leftovers too. Used dark ground turkey. The sauce was excellent, but I would reduce it a bit more. The dish was somewhat soupy without affecting the quality. Definitely goes on the rotation.

By: Yana
Posted: Aug 17, 2019
Diet: Original

Tasty and super easy, loved all the veggies. Used turkey and bought the enchilada sauce to save time.

By: Christine
Posted: Aug 16, 2019
Diet: Gluten-free

Flavors were great! I didn't love mixing the tortillas in. They got soggy. Chips would have been better. Also, what am I supposed to do with this can of chipotles now?!

By: Bethany
Posted: Aug 16, 2019
Diet: Original

Really good! I found an little splash of lime juice elevated the flavors.

By: Jeanine
Posted: Aug 16, 2019
Diet: Original

Excellent and easier than I thought. Should have done the prep in advance though, as it was a lengthy process. 1 tbs of adobo was about right for me, a little too much for the grands. Definitely a keeper.

By: Ruth
Posted: Aug 16, 2019
Diet: Original

Not the best skillet enchilada we have had, but good.

By: Chris
Posted: Aug 15, 2019
Diet: Vegetarian