Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce

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Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce. Cooked shredded chicken, mixed with freshly picked from the garden zucchini, and homemade tomatillo sauce. Then, wrapped in flour tortillas and topped with even MORE tomatillo sauce. Though, the goodness doesn’t stop there! Right before baking, these delicious enchiladas are topped with lots of Monterey jack cheese, and then baked to cheesy and golden perfection. It’s the perfect one skillet meal for when you’re craving takeout, but want something easy to make at home. It’s a super simple and delicious American twist on the classic enchiladas that everyone is sure to love!

About The Recipe

It’s finally the weekend and I cannot be more excited! This recipe is a favorite in our house and it’s something that we make on REPEAT! Especially on these hot summer weekends because there is nothing better than a spicy enchilada with a classic lime margarita.

It’s such a simple and crowd pleasing one skillet meal that it can be made anytime!

Honestly, I haven’t been THIS excited to share a recipe in a while. If you didn’t know already know, we absolutely love Mexican food in this house! It’s definitely one of our favorite cuisines for summer.

This recipe is actually inspired by a dish we’ve had at Disney (Disney Springs, to be exact!). Whenever we go, I always order these enchiladas. It’s a must-have!

Though, since there’s so much space in-between trips, we started making our own! We had already concocted our Tomatillo Sauce based on the flavors we could taste in the sauce, so it just seemed like it would be fun to try and make the full dish.

So, while this recipe is definitely our take on the recipe, it’s so reminiscent of my favorite meal at Disney!

The best part? These enchiladas really should be called “sneaky zucchini”. It’s great way to enjoy vegetables without having to taste them!

In addition to that, these enchiladas are really full of all the wonderful and classic flavors that you know and love so much.

Reasons You Will Love These Chicken and Zucchini Enchiladas

• It’s a one skillet meal…which means less dishes!
• Only FIVE ingredients.
• Quick to make.
• A real crowd pleaser.
• Can easily be made vegetarian and/or vegan, as well as gluten free.
• Perfect for weeknight dinners or when you’re entertaining a crowd.

Equipment Needed

• Mixing Bowls
• Rubber Spatula
• Large Skillet

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

• Cooked Shredded Chicken
• Julienned Zucchini
• Tomatillo Sauce
• Small Flour Tortillas
• Shredded Monterey Jack Cheese

How To Make Skillet Chicken and Zucchini Enchiladas

Step 1: Mix filling

Combine chicken, zucchini, and 2 cups of tomatillo sauce in a large bowl.

Step 2: Fill tortillas

Spoon 3 Tablespoons of filling in the middle of each tortilla. Fold the edges over the filling.

Place the tortillas seam side down in a greased skillet.

Step 3: Top and bake

Spoon 2 cups of tomatillo sauce over the tortillas. Top with cheese.

Bake for 20-25 minutes, or until the cheese is just starting to brown.

Chicken Enchilada Variations

• Use corn tortillas instead of flour tortillas!
• Try using red sauce instead of green sauce.
• You can use a different protein! Lately, I have been loving using tofu or vegan chicken in this recipe.
• Feel free to add black beans, white beans, or even chickpeas.

What To Serve With These Chicken Enchiladas

While these enchiladas are filling, it’s always nice to have something a little extra, especially if serving a crowd.

• Salads are always a go-to side for this dish!
• Re-fried beans.
• Guacamole and chips are a must-have.
• Classic Lime Margarita or even our Smokey Spicy Margarita.

How To Store

To store these enchiladas, place them into an air-tight container and they will keep in the refrigerator for 2-4 days. You can also freeze them! Once they have completely cooled, you can place them in a freezer safe container and freeze for up 2-3 months.

Substitutions

• To make this recipe gluten free, use corn tortilla’s!
• You can use shredded mozzarella cheese instead of Monterey Jack.
• To make this recipe vegan, use your favorite vegan chicken or tofu in the filling, as well as your favorite vegan cheese on top!

Looking for more recipes like this? Here are a few you may like: Simple and Quick Guacamole, Easy Tomatillo Sauce, Loaded Guacamole, Homemade Flour Tortillas

Expert Tips

• You can cook this in a casserole pan or a cast iron skillet.
• Spraying the pan or skillet with cooking spray or brushing it lightly with oil will keep your food from sticking!
• Make sure to preheat your oven.
• If you use store bought sauce, you may need to place it in a blender to turn it into a smooth sauce.
• Be careful to not over fill the enchiladas!
• Depending on the size of your tortilla, you may need to add more or less filling.

When you make these Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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