30 Minute Zucchini Chicken Enchilada Skillet

What Makes This Chicken Enchilada Skillet So Great

• One pan. What I love most about today’s recipe is that everything is made in one pan! 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, no shame.
• Made with zucchini. What sets this chicken enchilada skillet apart from similar skillet enchilada recipes is that it has NO tortillas. I know, you might be thinking, “So, how is it an enchilada, then?” Well, zucchini is our “tortilla” in this recipe! It doesn’t get soggy, and it adds even more fresh veggies to the mix.
• Family-friendly. Both of my kids devour this chicken enchilada skillet whenever I make it. I keep the spice levels mild and they can’t get enough. In fact, my 7-year-old son always asks for leftovers the next night! Now, that’s what I call a Mom Win. Plus, it’s easy enough for my husband and I to amp up the spice on our servings with chili flakes or fresh jalapeño.
• Quick. This one-pan dinner is ready in 30 minutes or less. With just a few steps to sauté the veggies and sear the chicken, you don’t need to be a whiz in the kitchen to make it delicious.

What You’ll Need

This easy one pan meal is flavor perfection. Below are the ingredients you’ll need to pack your chicken enchilada skillet full of Tex-Mex zest and spice. Scroll down to the recipe card after the post for the printable ingredients list with the full recipe amounts.

• Chicken – Boneless, skinless chicken breasts or thighs, cut into 1/2-inch cubes. Thigh meat takes slightly longer to cook.
• Avocado Oil – Or another cooking oil, like olive oil, for sautéeing.
• Garlic – Fresh garlic cloves, minced. If you don’t have fresh garlic, you can substitute 1/4-1/2 teaspoon of garlic powder per clove.
• Onion – Yellow or sweet onion, or shallot, diced.
• Bell Pepper – I like sweet red bell pepper, but you can use any color you’d like.
• Poblano Pepper – I’m a big fan of poblano peppers whether they’re stuffed or roasted, and I love the subtle smoky flavor they bring to classic enchiladas. Naturally, I had to include them in this skillet version! If you can’t find poblano peppers, you can opt for mild jalapeños, ancho peppers, or even green bell peppers instead.
• Zucchini – Cut into 1/2-inch cubes.
• Frozen Corn – You could also use canned sweet corn and drain and rinse it beforehand.
• Black Beans – I like to use low-sodium black beans. Like canned corn, you’ll want to rinse canned black beans and drain them well.
• Enchilada Sauce – I have a great homemade red enchilada sauce recipe that I use. I love making it from scratch so I can adapt the heat to taste. Feel free to use your favorite homemade or store-bought, spicy or mild enchilada sauce.
• Cheese – This can be a shredded Mexican cheese blend, or any shredded, melty cheese you’d like. Good options are cheddar, Monterey Jack, Pepper Jack (for extra kick), or Mexican Queso cheese.

How to Make a Chicken Enchilada Skillet

This easy chicken enchilada skillet takes just three steps and 30 minutes to make. Refer to the overview below, and scroll down to the recipe card for the printable instructions.

• Cook the chicken. Start by seasoning the chicken cubes with salt and pepper. Afterward, sear the chicken in a large skillet with oil for 3 minutes per side so it’s nicely browned. Move the chicken to a plate for now.
• Sauté. Next, sauté garlic in the skillet and add the onions, cooking for 2-3 minutes until the onions are softened. Add the diced poblano and bell pepper and cook for another 3-4 minutes. Lastly, add the zucchini, corn, and black beans and let everything cook through.
• Put it all together. Finally, add the chicken to the skillet and stir in the enchilada sauce. Let that heat through, then top with shredded cheese, cover, and cook until melted. Serve topped wth diced tomatoes, sliced avocado, fresh cilantro, or any of your favorite toppings! (I include some favorites below). Bon appétit, friends!

Tips and Variations

• Cut the chicken into same-sized pieces. This way, the chicken cooks evenly and you don’t wind up with some pieces that are overdone and others underdone.
• Don’t overcook the chicken. Cubed chicken cooks fast, but the exact cooking time will depend on the size of the chicken pieces and whether it’s chicken breast or thigh. Check that the chicken is done using an instant-read thermometer. The internal temperature should reach 165ºF.
• Use leftovers. Another way to make this recipe even speedier is to use leftover cooked chicken. I love the convenience of rotisserie chicken in dinners like my rotisserie chicken tacos, and it works well in this recipe, too. Simply dice or shred cooked chicken and skip the searing step. I also like making this enchiladas skillet with leftover chicken mole whenever I have it in the fridge.
• Vegetarian. Skip the chicken and use cooked, crumbled tofu instead, or bulk up this recipe with more veggies, corn, or beans.

Serving Suggestions

I love my chicken zucchini enchilada skillet topped with juicy diced tomato, sliced avocado, pickled onions, and freshly chopped cilantro with a squeeze of lime to make the flavors pop. It’s delicious served as-is, or I’ll dish up over cilantro lime rice with a grilled corn salad or Mexican-inspired farro salad on the side. As a starter, I love homemade salsa with a side of crunchy tortilla chips. Mix up some frozen strawberry margaritas in the blender and dig in!

How to Store

• Refrigerate. Store any leftovers in an airtight container in the fridge for 3-4 days.
• Reheat. To reheat, I like to return the chicken and veggies to a skillet over medium heat until they’re heated through. You could also use the microwave.

More Chicken Recipes

• Chicken Fajita Salad
• Shredded Chicken Tacos
• Chicken Burrito Bowl
• Chicken Pozole Rojo
• Easy Sheet Pan Chicken Fajitas