This one-pan enchilada skillet is a super easy 30-minute meal that happens to be gluten-free (and easily dairy-free, too, if you'd like). It's great with avocado slices and fresh cilantro on top!
Course: Main Course
Keyword: enchilada, healthy, one-pan, tex-mex
1medium red onion,diced
1large sweet bell pepper,diced
1medium zucchini,cut into circles and then quarters
1poundchicken breasts(about 2 medium)
2Tbsp.Taco seasoning(or sub 1 Tbsp. chili powder- either adds a nice little kick)
1 15-ozjar enchilada sauce*
1can pinto or black beans, drained & rinsed
3/4cupcorn,canned or frozen
5corn tortillas,cut into strips
Optional: 1/2 cup goat cheese(or sub your favorite cheese, like cheddar, or omit entirely)
Aocado slices, fresh cilantro, sliced green onion and/or salsa verde
Dice red onion and chop bell pepper. Cut zucchini into circles and then quarters. Heat a large skillet over medium heat and cook veggies for 6-8 minutes, until starting to soften but still crisp. Move to a different bowl or plate.
While veggies cook, cut chicken into 1/2 inch cubes. Sprinkle chicken with taco seasoning or chili powder. In the now-empty skillet, cook cubed chicken for 6-7 minutes, until nearly done.
Return veggies to the skillet and add beans, corn, enchilada sauce, and salsa. Stir together and turn the heat up to high for 5 minutes, stirring often, to heat the mixture through.
While the sauce & veggie mixture is warming, slice the corn tortillas into strips.
Turn down the heat to medium-low, add the corn tortillas, and stir once more. Finally, if using cheese, top with goat cheese or shredded cheddar. Cover the pan and let the tortillas soften for 8-10 minutes.
Optional: place the skillet under the broiler for 1-2 minutes to lightly brown the cheese.
Dig in! Top with avocado slices, fresh cilantro, and/or salsa verde.
*When I only had a 10 oz. can of enchilada sauce, I used an additional 1/2 cup salsa which worked great!