Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce

Ingredients

• •2 tablespoons neutral vegetable oil, such as grapeseed
• •1 cup thinly sliced onion
• •1 cup zucchini
• •½ teaspoon ground coriander
• •½ teaspoon ground cumin
• •½ teaspoon kosher salt
• •¼ teaspoon freshly ground black pepper
• •2 jars tomatillo salsa
• •2 cups shredded cooked chicken
• •8 pieces corn tortillas
• •¾ cup grated Monterey Jack cheese
• •½ cup Sour cream
• •1 whole avocado
• •¼ cup cilantro leaves
• •1 whole lime

Cooking Instructions

1. 1.

   Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).

   7 min

2. 2.

   Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10-12 minutes.

   12 min

3. 3.

   Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.

   10 min

4. 4.

   Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.

   5 min