Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce

These are the BEST Chicken and Zucchini Enchiladas! What makes them so delicious is our Easy Tomatillo Sauce. With jalapeños, serrano peppers, onion, cumin, and (of course) tomatillos, the sauce is really the shining star of this dish! That and the loads of cheese on top.

a black skillet with chicken enchiladas with herbs and jalapeño slices on top

Let me tell you something about this dish.

It is a relatively new recipe in our repertoire! We really did not have any access to fresh tomatillos when we lived in Mississippi, but they are plentiful here in south Florida! Every where you turn in a farmers market, there’s always a basket full.

This recipe was actually made because we wanted something new. In this household, we tend to grow tired of foods and start craving something new (even if we don’t know what that new thing is yet).

So many wonderful dishes have been created because we just didn’t want anything in our fridge. Does anyone else do that? Are we just weird? Probably…

a black skillet with enchiladas with herbs and jalapeño slices on top

But I have never loved a dish more than I do this one. When I hear chicken enchiladas, I generally think of a lot of work and effort but this dish comes together and on a plate in roughly 30 minutes!

We always have our tomatillo sauce on hand and our Homemade Flour Tortillas take little to no time at all to make! It’s great for busy nights (which is a constant around here).

a black skillet with chicken enchiladas with herbs and jalapeño slices on top. A wood serving board with guacamole and chips in the background.

One of my favorite things to serve with these enchiladas is our Simple and Quick Guacamole! It adds a smoothness and a delicious freshness to an already amazing dish! It’s not mandatory to make it with this dish but I seriously recommend it.

a black skillet with enchiladas with herbs and jalapeño slices on top

How to make chicken enchiladas

It’s really easy! The most important part about this recipe is making sure you have tortillas and a tomatillo sauce, whether this is homemade or store bought is up to you.

We used a whole chicken for this recipe, but you can just as easily use chicken breasts if you’re against dark meat.

Simply shred the chicken. Add your zucchini (we prefer to julienne ours) and tomatillo sauce. Mix. Spoon filling into a tortilla, tuck and roll it, and then place it in the pan. Pour whatever you have left of your tomatillo sauce over your enchiladas, then top with cheese!

The best part of this recipe is there will be left overs! This makes a lot of filling, so you can freeze it until you want these delicious enchiladas again.

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 tomatillo salsa, put it in a blender to turn it into a smooth sauce.
a cast iron skillet with chicken enchiladas and a small bowl with guacamole.

When you make these Chicken and Zucchini Enchiladas with Tomatillo Sauce, make sure to leave a comment down below! We love hearing from you guys and answering all your questions. Also, when you make this recipe, make sure to tag us on social media and hashtag it at #MSDeltaHospitality!

a black skillet with chicken enchiladas with herbs and jalapeño slices on top

Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce

Traci
These are the BEST Chicken and Zucchini enchiladas! Bursting with flavor and only 5 ingredients, it just doesn’t get better!
4 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Tex-Mex
Servings 10 enchiladas
Calories 462 kcal

Ingredients
 

Instructions

  • Preheat oven to 350.
  • Combine chicken, zucchini, and tomatillo sauce in a large bowl.
  • Spoon about 3 Tablespoons of the chicken mixture down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the skillet.
  • Pour the remaining tomatillo sauce over enchiladas and top with cheese.
  • Place skillet in the oven and bake for 20-25 minutes or until the cheese starts to brown.
  • To serve, top with fresh chopped cilantro, sliced jalapeños, and queso fresco.

Notes

  • 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 tomatillo salsa, put it in a blender to turn it into a smooth sauce.

Nutrition

Serving: 2enchiladasCalories: 462kcalCarbohydrates: 42gProtein: 42.4gFat: 14.3gSaturated Fat: 7.4gCholesterol: 95mgSodium: 852mgFiber: 9.9gSugar: 10.2g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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2 Comments

  1. 4 stars
    Delicious! Your recipe for the tomatillo sauce is outstanding, although i lleft out the Serrano peppers. I did use the seeds from the jalapeños and it was plenty hot. My store bought tortillas were pretty mushy…wondering if I should have softened them in oil first? I will definitely make these again. 👏👏
    I don’t see a way to post a photo, or I would. But they looked just like yours.

    1. Hi Debbie! I hope you do make these again! I’m glad you liked them! Feel free to post the image on social media (Facebook, Instagram, Twitter, etc.). We’d love to see! As for the tortilla’s being mushy, that’s probably just because they absorbed all the liquid from the sauce. They are meant to be soft, but not mushy It might be the brand you bought. We generally use homemade flour tortillas and they hold up very well! You could always try a different brand and see if they hold up better! I hope this helps!

      Xo, Caylie