Skillet Enchiladas with Ground Chicken
with poblanos / corn

Name: Skillet Enchiladas with Ground Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp Oil, cooking; 2 tsp Cumin, ground; 1/2 tsp Oregano, dried; 1/2 tsp Garlic powder; 6 Tbsp Tomato paste; 1 Tbsp Adobo sauce (from a can of chipotles in adobo); 2 cups Stock, any type; 1 Onions, medium, diced; 2 Poblano peppers, diced; 12 oz Zucchini, cubed; 8 Tortillas, gluten-free corn and taco-sized, chopped into bite-sized pieces; 2 Tbsp Cilantro leaves, chopped; 1 Tbsp Oil, cooking; 1 lb Chicken breast, ground (sub ground turkey); ~2 cups Red Enchilada Sauce (ingredients listed separately); 1 cup Corn, frozen; 6 oz Cheese, Monterey Jack, shredded (sub cheddar); 1/4 cup Sour cream (sub plain or Greek yogurt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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, gluten-free corn and taco-sized - 8 , chopped into bite-sized pieces
Cilantro leaves - 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)

Prep

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)
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)
Cilantro - Chop cilantro.

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Make

Turn on oven’s broiler.
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.
Add chicken, breaking apart, and saute until nearly cooked through, 5 to 6 minutes.
Add zucchini and saute until it begins to soften, ~2 minutes more.
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.
Remove skillet from heat and stir in tortillas. Top with cheese.
Transfer to oven and broil until cheese is melted and sauce is bubbling, ~3 minutes. (Watch it closely to prevent burning.)
Serve skillet enchiladas with sour cream and cilantro on top. Enjoy!

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