How to Cook Zucchini Chicken Enchiladas Skillet

Zucchini Chicken Enchiladas Skillet

Zucchini Chicken Enchiladas Skillet ideas suitable for healthy dinners put together in one pan! This easy Chicken Enchilada skill is filled with zucchini, corn, black beans, zesty enchilada sauce which is then covered with cheese - a perfect light & easy meal for a busy week.

The best part about this recipe is that everything is made in one pan! Any food that reduces the number of dishes that need to be washed must be very pleasant. Not only does this meal involve only one pan, but the ingredients are very simple, fresh and everything works perfectly together for one masterpiece in the end. You will love it!

The main difference between this recipe and the others is that the Chicken Enchilada Skillet does not use tortillas. Yes, I know. So what then is enchilada? Well, do you know how you can make a zucchini enchilada boat? This is the same thing but without a ship. Basically, zucchini is our "tortilla" in this recipe and you will love it. First of all, it doesn't get soggy plus it adds nutrition and texture to our dishes!

Before starting to cook, let's look at the ingredients needed to cook Zucchini Chicken Enchilada Skillet. The following ingredients are needed.

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Ingredients:

1 pound boneless skinless chicken breast, diced 1/2 "
salt & pepper according to season
1 tablespoon of avocado oil
2 cloves of garlic, chopped
1/2 cup of yellow onion, diced
1 red bell pepper, diced
1/2 cup diced poblano pepper
2 large zucchini, diced 1/2 "
1 cup of frozen corn
1 cup of low-sodium black beans, rinsed and dried
1/2 cup enchilada red chili sauce
1 cup shredded Mexican cheese
Optional toppings: diced tomatoes, avocado slices or chopped coriander

After preparing all the necessary ingredients. Let's start cooking Zucchini Chicken Enchiladas Skillet as a simple lunch menu for your family:

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How to cook :

Season the chicken breast
Cut chicken breast with salt and pepper.
Heat a large skillet to medium heat.
Add avocado oil and chicken breast
Saute for 3 minutes per side. Remove the chicken from the pan.
Add the garlic immediately to the pan and stir-fry for 30 seconds. Then add the onions and saute until transparent, about 2-3 minutes.
Add red pepper and poblano pepper to the pan, stir-fry for 3-4 minutes, stir well.
Then add the zucchini cube, frozen corn and black beans to the pan, stir-fry for 3-4 minutes.
Add the chicken back to the pan together with the enchilada sauce. Stir to coat everything and cook for 2 minutes.
Sprinkle cheese and cover.
Cook for 2 minutes or until the cheese has melted.
Optional: add diced tomatoes, jalapenos slices, avocado slices or fresh coriander.
Zucchini Chicken Enchiladas is ready to be served.