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Southwestern Chicken Skillet
with kale / butternut squash

Active: 25 min Total: 35 min
For this paleo-friendly Southwestern skillet, combine chicken, kale and butternut squash in a homemade enchilada sauce. Serve it over cauliflower rice leftover from Wednesday's dinner.
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Proteins
Cuisines

Ingredients

Metric
Servings:
4
Southwestern Chicken Skillet:
  • Onions, red - 1/4, diced
  • Squash, butternut - 1 lb, peeled and cubed
  • Kale, large leaves - 2, stems discarded and leaves chopped
  • Chicken breasts, boneless and skinless - 1 lb, chopped
  • Cilantro leaves - 3 Tbsp, chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Enchilada sauce (ingredients listed separately) - ~1 1/2 cups
  • Leftover cauliflower rice (from Wednesday) - ~2 cups
Red Enchilada Sauce (Paleo and Gluten-Free):
  • Oil, cooking - 1 Tbsp
  • Chili powder - 1 Tbsp
  • Cumin, ground - 2 tsp
  • Oregano, dried - 1/2 tsp
  • Tomato paste - 5 Tbsp
  • Stock, any type - 2 cups

Nutrition Facts

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Prep

  1. Enchilada sauce - Heat oil (the portion for the sauce) in a saucepan over medium heat. To the hot oil, add chili powder, cumin and oregano and saute until fragrant, ~1 minute. Add tomato paste and stir to combine. Whisk in stock and bring to a simmer. Simmer until sauce thickens slightly, ~5 minutes. Season with salt and pepper. (Can be done 5 days ahead)
  2. Onions / Squash / Kale - Discard stems and finely chop leaves. (Can be done up to 4 days ahead)
  3. Chicken - Chop into bite-sized pieces, season with salt and pepper and tenderize with a fork.
  4. Cilantro - Chop cilantro.

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Make

  1. Place squash cubes into a microwave-safe pan or bowl. Cover with wet paper towel and microwave on high until tender, ~ 2 minutes.
  2. Heat large oven-safe skillet over medium-high heat. Add first part of oil. To hot oil, add chicken and saute until chicken is golden brown and cooked through, ~4 minutes. Set aside and return skillet to heat.
  3. Add second part of oil to skillet. To hot oil, add onions and kale. Saute until both onions and kale are very tender. Add enchilada sauce, squash and chicken. Simmer to let the flavors come together, 1 to 2 minutes.
  4. Reheat cauliflower rice in the microwave.
  5. Serve chicken over cauliflower rice and top with cilantro. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (239)
Gluten-free (24)
Paleo (23)
Vegetarian (43)

135 reviews

There are several versions of skillet enchiladas on this site, which means to me that it is a versatile dish. This version ended up a bit soupy but it tasted good. I used frozen butternut squash for the vegetarian version, which worked well.

By: Justin
Posted: Mar 30, 2022
Diet: Vegetarian
0 Helpful

Total comfort food taste but easy weeknight prep time. Loved it as is but could easily sub in ground beef or other veggies depending on what we have.

By: Beth
Posted: Mar 30, 2022
Diet: Original
0 Helpful

It was so-so. Both my husband and I thought there was too much cumin.

By: Lisa
Posted: Mar 29, 2022
Diet: Paleo
0 Helpful

I like how easy this is. I think I’m going to use zucchini instead of butternut squash next time and add some spices for more flavor.

By: Sarah
Posted: Mar 24, 2022
Diet: Vegetarian
0 Helpful

Added some hot sauce with the enchilada sauce which added some nice flavor

By: Treva
Posted: Mar 23, 2022
Diet: Original
0 Helpful

used corn instead of flour tortillas. Easy prep. Made 10 servings and my two teenage boys ate almost all of it in one sitting

By: Kirstin
Posted: Mar 22, 2022
Diet: Original
0 Helpful