Salsa Verde Chicken Enchilada Skillet

A quick and easy deconstructed skillet version of salsa verde chicken enchiladas!

👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking

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🥘 Ingredients

Check off ingredients as you prepare them:

Heat the oil in a large oven safe skillet/pan over medium-high heat, add the onion and zucchini and cook until tender, about ⏱️ 3-5 minutes.

oil1 tablespoononion, diced1medium zucchini, diced (optional)1

Add the cumin and garlic and cook until fragrant, about a minute.

ground cumin1 teaspoongarlic, chopped2 cloves

Add the salsa verde and mix in the sour cream followed by chicken, corn and tortillas.

salsa verde2 cupschicken, cooked and sliced or shredded2 cupscorn (fresh or frozen)1 cuptortillas, sliced (gluten-free for gluten-free)6 ounces

Bring to a simmer and turn off the heat.

Sprinkle on the cheese and transfer to the oven to broil until the cheese has melted, about a minute.

Garnish with cilantro and enjoy!

cilantro, chopped (optional)1 tablespoon

calories

Calories 550

fat Content

Fat 39g

fiber Content

Fiber 6g

sugar Content

Sugars 10g

sodium Content

Sodium 1043mg

protein Content

Protein 35g

trans Fat Content

Trans 0

cholesterol Content

Cholesterol 129mg

carbohydrate Content

Carbs 40g

saturated Fat Content

Saturated 15g

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