Name: 30 Minute Zucchini Chicken Enchilada Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: tex-mex
Ingredients: 3 cups shredded rotisserie chicken; 2 medium zucchini sliced into half moons; 1 1/2 cups enchilada sauce; 1 1/2 cups shredded Mexican blend cheese; 1/2 medium onion diced; 2 cloves garlic minced; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; salt and pepper to taste; optional cilantro for garnish; optional lime wedges for serving

Description

This one-pan skillet meal combines tender shredded chicken, fresh zucchini, melted cheese, and zesty enchilada sauce for a satisfying dinner ready in just 30 minutes. It’s a lighter, low-carb spin on classic enchiladas perfect for busy weeknights.

Ingredients

Scale

3 cups shredded rotisserie chicken

2 medium zucchini sliced into half moons

1 1/2 cups enchilada sauce

1 1/2 cups shredded Mexican blend cheese

1/2 medium onion diced

2 cloves garlic minced

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

salt and pepper to taste

optional cilantro for garnish

optional lime wedges for serving

Instructions

1. Heat olive oil in a large skillet over medium heat.

2. Add diced onion and minced garlic and cook until translucent.

3. Add sliced zucchini and sauté until tender-crisp.

4. Stir in shredded chicken, chili powder, cumin, salt, and pepper.

5. Pour in enchilada sauce and simmer until heated through and bubbly.

6. Sprinkle shredded cheese over the top and cover until cheese is melted.

7. Remove from heat and garnish with cilantro and a squeeze of lime before serving.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: main course
Method: skillet
Cuisine: tex-mex

Nutrition

Serving Size: 1 serving

Keywords: zucchini, chicken enchilada skillet, zucchini chicken enchilada, 30 minute dinner, one pan meal, low carb dinner, quick dinner, healthy comfort food