Skillet Enchiladas with Ground Chicken
with poblanos / corn
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. We last featured this version in 2019.
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
- 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
- Onions, medium - 1, diced
- Poblano peppers - 2, diced
- Zucchini - 12 oz, cubed
- Tortillas, 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)
Nutrition Facts
Prep
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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)
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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)
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Cilantro - Chop cilantro.
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Make
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Turn on oven’s broiler.
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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.
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Add chicken, breaking apart, and saute until nearly cooked through, 5 to 6 minutes.
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Add zucchini and saute until it begins to soften, ~2 minutes more.
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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.
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Remove skillet from heat and stir in tortillas. Top with cheese.
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Transfer to oven and broil until cheese is melted and sauce is bubbling, ~3 minutes. (Watch it closely to prevent burning.)
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Serve skillet enchiladas with sour cream and cilantro on top. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
I used ground turkey instead of chicken and pickled jalapeños instead of poblanos because I had them on hand. I used a whole tablespoon of Adobo sauce because I freeze it in T increments. The dish definitely had a kick but not too overpowering. Came together pretty quickly too.
1 Helpful24 reviews
These were my first skillet enchiladas and were delicious! I used store-bought mild red enchilada sauce because I was worried the adobo would be too strong for the kids. Definitely much easier than real enchiladas and the tortillas didn’t get all soggy either! (I used corn-wheat blend from TJs.)
0 HelpfulSo good! Couldn't get poblano peppers with my grocery delivery, so I used a combination of bell peppers and a serrano pepper. I also added two extra tortillas and it was fine. The leftovers were really good too.
0 HelpfulIt was very good, but next time I would roast the peppers first and cook the vegetables longer.
0 HelpfulVery tasty - I loved the beef version from several years ago but this is even better! I prefer this with flour as opposed to corn tortillas.
0 HelpfulI always love Cooksmarts skillet enchiladas, and this was no exception. It was flavorful but not spicy at all, so I might add some chopped chipotle next time instead of just the adobo sauce.
0 Helpful