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.
- 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)
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)
Cilantro - Chop cilantro.
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!
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 Helpful
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 Helpful
Added chopped avocado and a squeeze of lime to the toppings. It was delicious!0 Helpful
So 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 Helpful
It was very good, but next time I would roast the peppers first and cook the vegetables longer.0 Helpful
Very 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 Helpful
I 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