One Pan Lazy Enchilada Skillet

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Are you craving tasty Mexican food but don’t want to spend hours in the kitchen? The One Pan Lazy Enchilada Skillet is perfect for you! This quick and easy meal comes together in just 30 minutes. You’ll love how this dish combines all the flavors of enchiladas in one simple skillet, saving you time and dishes.

With ground chicken, veggies, and a zesty enchilada sauce, this meal is both delicious and nutritious. It’s great for busy weeknights when you want something yummy but don’t have much time to cook. Plus, it’s easily customizable with your favorite toppings like avocado, Greek yogurt, and green onions.

Exact Ingredients List

Here’s what you’ll need to make this one-pan lazy enchilada skillet:

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup diced yellow onion (about half a medium onion)
• 1 pound ground chicken
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 3 cups diced zucchini (about 2 small zucchinis)
• 1 1/2 cups diced bell peppers (about 1 bell pepper)
• 2 whole wheat tortillas (10-inch size)
• 2 cups red enchilada sauce
• 1 cup shredded cheddar cheese, divided

For topping:

• 1 diced avocado
• Plain Greek yogurt or sour cream
• Diced green onions
• Chili flakes

You’ll love how these simple ingredients come together to create a tasty and filling meal. The mix of veggies, protein, and spices gives you a balanced dish that’s both nutritious and satisfying.

Instructions

Heat olive oil in a large oven-safe skillet over medium-high heat. Add garlic and onions, cooking until fragrant.

After 5 minutes, put in ground chicken. Stir often until it’s no longer pink.

Mix in spices, zucchini, and bell peppers. Cook for about 5 minutes until veggies start to soften.

Cut tortillas into strips and add them to the skillet. Pour in enchilada sauce and half the cheese. Stir and bring to a low boil.

Cover the skillet, lower the heat, and let it simmer for 15 minutes.

Sprinkle on the rest of the cheese. Broil at 500°F for about 5 minutes or until the cheese turns golden.

Top with avocado, Greek yogurt, chili flakes, and green onion before serving.

Your one-pan lazy enchilada skillet is ready to enjoy! This easy meal brings all the flavors of enchiladas without the fuss of rolling and baking.

Possible Substitutes List & Recipe Variations

You can easily swap ingredients in this one-pan enchilada skillet. Here are some tasty options:

Protein:

• Ground turkey or beef instead of chicken
• Black beans or lentils for a vegetarian version

Veggies:

• Swap zucchini for diced eggplant or yellow squash
• Try different colored bell peppers
• Add corn or diced tomatoes for extra flavor

Tortillas:

• Use corn tortillas for a gluten-free meal
• Try flavored wraps like spinach or tomato

Cheese:

• Monterey Jack or Mexican blend cheese work great
• For dairy-free, use a vegan cheese alternative

Sauce:

• Green enchilada sauce for a tangy twist
• Salsa can replace enchilada sauce in a pinch

Spices:

• Add smoked paprika for a smoky flavor
• Toss in some oregano or cilantro for extra depth

Try these fun variations:

1. Breakfast skillet: Add scrambled eggs on top
2. Spicy version: Mix in diced jalapeños or hot sauce
3. Veggie-packed: Double the veggies and reduce the meat

Remember, cooking is all about making it your own. Have fun and experiment with flavors you love!

Tips, Tricks & Storing

Make this dish your own by switching up the veggies. Try corn, spinach, or black beans for variety.

Short on time? Use rotisserie chicken instead of ground chicken. Shred it and add it with the veggies.

Don’t have an oven-safe skillet? Transfer the mixture to a baking dish before broiling.

For a spicier kick, add diced jalapeños or a dash of hot sauce to the skillet.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warm.

Freeze individual portions for quick future meals. Thaw overnight in the fridge before reheating.

Make a double batch and freeze half for an easy dinner later. Just thaw and reheat when you’re ready to eat.

Prep veggies ahead of time to make cooking even faster on busy nights.

Try different cheeses like pepper jack or Mexican blend for new flavor combos.

Serve with a side of rice or a simple salad to round out the meal.