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Mexican Ground Chicken Skillet
with poblanos

Active: 30 min Total: 30 min
This paleo-friendly 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
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Red Enchilada Sauce with Adobo:
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Oregano, dried - 1/4 tsp
  • Garlic powder - 1/4 tsp
  • Tomato paste - 3 Tbsp
  • Adobo sauce - 2 tsp (from a can of chipotles in adobo)
  • Stock, any type - 1 cups
Mexican Ground Chicken Skillet:
  • Onions, medium - 1, diced
  • Poblano peppers - 2, diced
  • Zucchini - 1 lb, cubed
  • Cilantro leaves - 2 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Chicken breast, ground - 1 1/2 lbs
  • Red Enchilada Sauce (ingredients listed separately) - ~1 cup
  • Pepitas / pumpkin seeds - 1/4 cup

Nutrition Facts

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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 - Prep as directed. Combine onions and peppers. Store zucchini in a separate container. (Can be done up to 5 days ahead)
  3. Cilantro - Chop cilantro.

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Make

  1. Heat a large skillet with oil (portion for chicken) over medium-high heat. Add onions and peppers with a pinch of salt. Saute until soft, ~4 minutes.
  2. Add chicken, breaking apart, and saute until nearly cooked through, 5 to 6 minutes.
  3. Add zucchini and saute until it begins to soften, ~2 minutes more.
  4. Pour sauce over top. Stir until sauce begins to simmer, ~1 minute. Taste and season with some salt and pepper, if needed.
  5. Serve chicken skillet with cilantro and pepitas on top. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (66)
Gluten-free (5)
Paleo (6)
Vegetarian (23)

59 reviews

Made this ahead to take for lunches and reheat. It kept a good texture and was very good!

By: Michelle
Posted: Oct 08, 2021
Diet: Original
0 Helpful

Pretty good. I like the colors in this skillet enchilada more than the green version. Kids complained I didn’t cook the zucchini long enough.

By: Sarina
Posted: Apr 30, 2021
Diet: Original
0 Helpful

Delicious - we make it frequently and enjoy the leftovers.

By: Michele
Posted: Mar 06, 2021
Diet: Original
0 Helpful

The best! Simple and soooo yummy. :-)

By: Geneva
Posted: Sep 16, 2020
Diet: Vegetarian
0 Helpful

This may be my favorite CS meal ever!!! Easy and delicious!

By: Kathryn
Posted: Sep 10, 2020
Diet: Original
0 Helpful

I used canned Old El Paso enchilada sauce as a shortcut. Worked great! I also added cumin and a tiny bit of chili powder for additional flavor.

By: Rachel
Posted: Aug 31, 2020
Diet: Original
0 Helpful