SKILLET CHICKEN AND ZUCCHINI ENCHILADAS WITH TOMATILLO SAUCE

SKILLET CHICKEN AND ZUCCHINI ENCHILADAS WITH TOMATILLO SAUCE

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.

Serves 4

ACTIVE TIME

25 minutes

TOTAL TIME

25 minutes

 

INGREDIENTS

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)

 

PREPARATION

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.

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