SKILLET CHICKEN AND ZUCCHINI ENCHILADAS WITH TOMATILLO SAUCE
We present you the secret to 25-minute enchiladas: Skip the oven and cook them on the stove-top.
2 tablespoons neutral vegetable oil
1 cup (1/2″ pieces) zucchini
1 cup lightly sliced onion (about 1 small onion)
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon freshly black pepper
2 (16-ounce) tomatillo salsa
1/2 teaspoon kosher salt
2 cups haggling cooked chicken (from 1/2 [2 1/2-pound] chicken)
3/4 cup grated cheese
8 (5-6″) corn tortillas
Sour cream, 1 sliced avocado, cilantro leaves with soft stems, and lime tenon (for serving)
Heat oil in a 12″ (preferably cast-iron) . Add onion and cook, stir about 2 minutes (until the onion is softened) Add , coriander,zucchini, cumin, salt, and pepper, and cook and stir about 3 minutes,.until onion and zucchini are softened and lightly browned. Stir 1 1/2 cups salsa, and scrap up the brown bits from the pan. Fold in the chicken and cook about 1 minute (until warmed through). Move the enchilada filling to a middle bowl; set skillet aside .
In the meantime, use damp paper towels to wrap tortillas and microwave on high in 30-second bursts, flipped each one tortillas after each burst, until warmed, about 1.5 minute total. Or you can enwrap in foil and heat in a 350°F oven until warmed through, about 11–12 minutes.
Pour 1 cup salsa into reserved skillet. Dip tortillas in salsa until coated on both sides and then move to a large rimmed baking sheet. Fill each tortilla with the enchilada filling. Roll each tortilla around filling and arrange them in a pinwheel formation in the skillet.
Heat enchiladas over medium-high. Pour remaining salsa over each enchilada and splash up with cheese. Use a lid or large baking sheet to cover. Cook until 3 minutes (until the cheese is melted and enchiladas are warmed through. This enchilada recipe uses Top with sour cream, avocado, and cilantro, and lime juice as delicious toppings.
Cooks’ Note -Thin sour cream with a little juice of lime to make it easier to drizzle.