Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce

overhead shot of enchiladas in skillet with greens, avocado, and serrano pepper sliced on top with white napkin lime wedges, bowl of sour cream, and a margarita beside.

Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce

These super simple 5 ingredient Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce are not only delicious, but they're ready in 35 minutes or LESS! Every bite is tangy, slightly spicy, cheesy, and FULL of flavor. They're the perfect one skillet meal to make all year long!

Course: Main Course

Cuisine: Tex-Mex

Prep Time: 10

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 290kcal

Ingredients

3 cups shredded chicken
2 cups julienned zucchini
4 cups tomatillo sauce divided
12 small tortillas
6 ounces monterey jack cheese

Instructions

Heat oven to 375℉/190℃.
Spray a 12-inch skillet with cooking spray. Set aside.
Combine chicken, zucchini, and 2 cups tomatillo sauce in a large bowl.
Mix well.
Spoon about 3 Tablespoons of the chicken mixture down the center of each tortilla.
Fold edges over filling.
Place seem side down in prepared skillet.
Pour the remaining tomatillo sauce over enchiladas.
Sprinkle tops with cheese.
Bake for 20-25 minutes or until the cheese starts to brown.

Notes

Substitutions:

To make this recipe gluten free, use corn tortillas!
You can use shredded mozzarella cheese instead of Monterey Jack.
To make this recipe vegan, use your favorite vegan chicken or tofu in the filling, as well as your favorite vegan cheese on top!

Expert Tips:

You can cook this in a casserole pan or a cast iron skillet.
Spraying the pan or skillet with cooking spray or brushing it lightly with oil will keep your food from sticking.
Make sure to preheat your oven.
If you use store bought sauce, you may need to place it in a blender to turn it into a smooth sauce.
Be careful to not over fill the enchiladas!
Depending on the size of your tortilla, you may need to add more or less filling.

Nutrition