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Skillet Enchiladas with Ground Chicken
with poblanos / corn

Active: 30 Total: 30

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.



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 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)


  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.

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  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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