30 Minute Zucchini Chicken Enchilada Skillet a healthy gluten free dinner idea that comes together in one pan! This easy Chicken Enchilada Skillet is filled with zucchini, corn, black beans, zesty enchilada sauce then covered in cheese – the perfect light & easy meal for a busy week.
Some of my other favorite Chicken Enchilada Recipes are my Chicken Enchiladas with Poblano Cream Sauce and my Chicken Enchiladas with Creamy Green Chili Sauce.
Healthy Zucchini Chicken Enchilada Skillet
Hi. My names Krista and I’m a Mexican Food addict. I pretty much live on all things mexican or tex-mex flavored. Red Chilis. Green Chilis. Cumin. Avocado. Roasted Tomato Salsa. You name it, it’s probably in my bloodstream! So when I was trying to think of a few recipes that are easy, light and perfect for those quick school nights, of course my mind went to Mexican first.
What I love most about today’s recipe is that everything is made in one pan! Like for real! Any meal that reduces the amount of dishes I need to wash is a winner in my book. I am known as the “paper plate princess” at my house! Not only does this meal involve just one pan but the ingredients are simple, fresh and all work perfectly together for one masterpiece at the end. You’re going to love it!
The key difference with this recipe compared to others is this Chicken Enchilada Skillet has NO tortillas. Yes, I know. So, then how it is an enchilada? Well, you know how you can make enchilada zucchini boats? This is the same thing but without the boat. Basically zucchini is our “tortilla” in this recipe and you are going to love it. First off, it doesn’t get soggy plus it adds nutrients and texture to our dish! Woot Woot!
How to make Chicken Enchilada Skillet?
- Season cubed chicken breast with salt and pepper.
- Heat a large skillet to medium hight heat.
- Add avocado oil and chicken breast. Saute for 3 minutes per side. Remove chicken from the skillet.
- Immediately add garlic to the skillet and saute for 30 seconds. Then add onions and saute until translucent, about 2-3 minutes.
- Add red pepper and poblano pepper to the skillet, saute for 3-4 minutes, stirring throughout.
- Then add zucchini cubes, frozen corn and black beans to the skillet, saute for another 3-4 minutes.
- Add chicken back to the skillet along with enchilada sauce. Stir to coat everything and cook for 2 minutes. Top with cheese and cover. Cook for 2 minutes or until the cheese is melted.
- Serve. Optional: top with diced tomato, sliced jalapenos, sliced avocado or fresh cilantro.
Guys, I literally could not stop eating this. It took everything to get through the photos without diving in!
Let’s just say I had to practice self control, which is a good thing. When you have to resist eating a healthy meal filled with veggies you know you’re on the right path. 🙂
Both of my kids devoured this Chicken Enchilada Skillet recipe. In fact, my 7 year old son asked to have this for leftovers the next night. Now, that is called a mom win y’all.
This easy one pan meal is flavor perfection. It tastes just like chicken enchiladas but with more vegetables and crunch. It can be whipped up in 30 minutes and I guarantee all the humans in your house will love it! Can’t wait to hear what you think!
Bon Appetit friends!
What goes well with Chicken Enchiladas?
- Instant Pot Cilantro Lime Rice
- Blender Frozen Strawberry Margaritas
- Charred Corn Red Pepper Farro Salad
- Grilled Corn Salad with Jalapeno Dressing
30 Minute Zucchini Chicken Enchilada Skillet
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Gluten Free, Chicken, 30 Minute Meal, One Pan
- Method: Stove
- Cuisine: Mexican
Description
30 Minute Zucchini Chicken Enchilada Skillet a healthy gluten free dinner idea that comes together in one pan!
Ingredients
- 1 lb. boneless skinless chicken breast, cut into 1/2” cubes
- salt & pepper to season
- 1 tablespoon avocado oil
- 2 garlic cloves, minced
- 1/2 cup yellow onion, diced
- 1 red pepper, diced
- 1/2 cup diced poblano pepper
- 2 large zucchini, cut into 1/2” cubes
- 1 cup frozen corn
- 1 cup low sodium black beans, rinsed and drained
- 1/2 cup red chili enchilada sauce
- 1 cup shredded mexican cheese
- optional toppings: diced tomato, sliced avocado or chopped cilantro
Instructions
- Season chicken cubes with salt and pepper.
- Heat a large skillet to medium hight heat.
- Add avocado oil to the skillet and then add chicken breast. Saute for 3 minutes per side. Remove chicken from the skillet.
- Immediately add garlic to the skillet and saute for 30 seconds. Then add onions and saute until translucent, about 2-3 minutes.
- Add red pepper and poblano pepper to the skillet, saute for 3-4 minutes, stirring throughout.
- Then add zucchini cubes, frozen corn and black beans to the skillet, saute for another 3-4 minutes.
- Add chicken back to the skillet along with enchilada sauce. Stir to coat everything and cook for 2 minutes. Top with cheese and cover. Cook for 2 minutes or until the cheese is melted.
- Serve. Optional: top with diced tomato, sliced jalapenos, sliced avocado or fresh cilantro.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 271
- Sugar: 5 g
- Sodium: 466 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 53 mg
Filed Under:
Want more Easy Enchilada Recipes?
The Ultimate Beef Enchilada Recipe
Sweet Potato Black Bean Enchiladas
Chicken Enchiladas with Poblano Cream Sauce
Easy Chicken Enchilada Zucchini Boats
