Well, last week I started work and this week we have a bout of chicken pox in our household! So needless to say, it’s been a wild few days. And unfortunately, we are still in the thick of it. Nothing like a few sleepless nights and conference call-packed mornings to really shock the system back into your new reality. 

For lack of time and brain function this week, I will keep it simple with the preamble and simply say when you aren’t feeling well, homemade meals really hit the spot. Koa can’t eat full-on meals yet so I guess it doesn’t comfort him but it does comfort me during this trying time! And what sounds more comforting than enchiladas? Well I can tell, enchiladas without all the hassle of rolling up enchiladas sounds more comforting. 

So this week I bring you a one-pan enchilada-inspired skillet that is packed with vegetables and protein AND takes less than 30 minutes. It’s a rendition of one of my favorite wellness and fitness influencers Rachaels Good Eats one-pan skillet but streamlined and simplified to perfection. You can start with shredded rotisserie chicken or quickly make your own by boiling chicken breast and shredding with a fork and knife. Then stir in roughly diced veggies, cover it all in salsa verde AND enchilada sauce, then throw it in the oven for a delicious bubbly cheese topping. 

You could simply pick salsa verde or enchilada sauce but I am a flavor queen and truly believe the combination is an elite trick to make this dish wildly flavorful with no more effort than opening one more jar of sauce. Honestly, I almost always combine the two for any dish. They are made from similar ingredients (tomatillos, peppers, onion) but are prepared differently and usually offer slightly different flavor profiles. Enchilada sauce is usually creamier while salsa verde usually adds a bit more tangy lime punch. I also like the occasional tomatillo chunk thrown into the mix. 

And you could simply use pre-packaged taco seasoning… or pour in my go-to combination listed below! 

Anywho, give this one a try next time you or anyone in your house is sick and in need of a cozy homecooked meal but can’t be bothered with long cook times. 

INGREDIENTS

4 cups shredded rotisserie chicken (or 1 lb. chicken breast, cooked and shredded)

1 zucchini

1 bell pepper (any color)

1 poblano pepper

1 yellow onion

1 cup salsa verde salsa

1 cup green enchilada sauce

4 corn or cassava tortillas 

1 packet of taco seasoning (see below for my homemade recipe I use over and over again)

2 cups shredded cheese

Option Toppings: cilantro, scallions, avocado, fresh limes

Homemade Taco Seasoning

1 tbsp. salt

1 tbsp. paprika

1 tbsp. chili powder

1 tbsp. onion powder

1 tbsp. garlic powder

Serving Size: 4

INSTRUCTIONS

• *If you aren’t using rotisserie chicken, then boil chicken breast for approx. 15 mins until fully cooked, then season with some salt &  pepper and shred with a fork and knife. 
• Preheat oven to 350F. 
• Dice zucchini, peppers, and onion. 
• Cook chopped zucchini, peppers, and onion in a large oven-safe skillet over medium heat with a dash of olive oil. Stir occasionally until the vegetables begin to soften and onions become translucent. 
• Add shredded chicken to the skillet. 
• Stir taco seasonings in with the chicken and vegetables until fully coated. Cook for another 5-6 minutes. 
• Gently add salsa and enchilada sauce to the skillet, stirring to coat. Let simmer over medium heat for an additional 5-6 minutes. 
• Remove from heat. Cut tortillas into strips and add to the skillet. 
• Layer cheese on top of the chicken mixture. 
• Place in the oven and bake for 15 minutes or until cheese on top starts to bubble. 
• Let cool and top with cilantro, scallions, fresh lime juice, and/or avocado. Enjoy!