Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce

22-minute meals tex-mex chicken zucchini salsa tortillas dinner coriander cumin wheat/gluten-free peanut free tree nut free soy free no sugar added

Rhoda Boone

4 servings

Source

Ingredients

2 tablespoons neutral vegetable oil, such as grapeseed

1 cup thinly sliced onion (about 1 small onion)

1 cup (1/2" pieces) zucchini

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 (16-ounce) jars store-bought tomatillo salsa or 4 cups homemade tomatillo salsa, divided

2 cups shredded cooked chicken (from 1/2 [2 1/2-pound] rotisserie chicken)

8 (5-6") corn tortillas

3/4 cup grated Monterey Jack cheese

Sour cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

Method

Heat 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.