Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce
Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Heat oil in a 12" (preferably cast-iron) skillet over medium-high.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat oil in a 12" (preferably cast-iron) skillet over medium-high.
Add onion and cook, stirring, until it starts to soften, about 2 minutes.
Add zucchini, coriander, cumin, salt, and pepper.
Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes.
Stir 1 1/2 cups salsa, scraping up any brown bits from the pan.
Fold in the chicken and cook until warmed through, about 1 minute.
Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total.
Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10–12 minutes.
Pour 1 cup salsa into reserved skillet.
Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet.
Divide enchilada filling among tortillas.
Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
Heat enchiladas over medium-high.
Pour remaining salsa over enchiladas, making sure each is coated.
Sprinkle with cheese.
Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes.
Top with sour cream, avocado, and cilantro.
Serve with lime wedges alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.