Chicken Zucchini Enchiladas

Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce. Cooked shredded chicken, mixed with fresh zucchini, and homemade tomatillo sauce. Then, wrapped in flour tortillas and topped with even MORE tomatillo sauce. It’s the perfect one skillet meal!

4 Quick Tips For These Chicken Enchiladas

01 You can cook this in a casserole pan or a cast iron skillet.

02 Remember to grease your pan!

03 Make sure to preheat your oven.

04 Do not over-fill the enchiladas!

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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 with cheese. Bake for 20-25 minutes or until the cheese starts to brown


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