Ingredients
Scale
- 2 pounds zucchini, about 4 medium
- 1/2 medium white onion, small dice, 1 cup
- 2 Tablespoons avocado or olive oil
- 2 cloves garlic, minced
- 2 Tablespoons chili powder
- 1/2 Teaspoon cumin
- 1 Teaspoon sea salt, or to taste
- 1 pound pre-grilled or pre-cooked chicken, see notes
- 1/2 cup chicken stock
- 1 Tablespoon tapioca starch or organic cornstarch
- 2 cups grated sharp cheddar cheese
Toppings:
- 1 pound tomatoes, diced, 3 medium tomatoes
- 1 avocado, peeled, pitted, and diced
- 1 bunch of green onions, thinly sliced
- Side dish: cauliflower rice or steamed rice
- optional: Greek yogurt or sour cream
Instructions
- Slice both ends off the zucchini and cut them into quarters lengthwise. Then slice crosswise to the quarters to create small bite sized triangular pieces.
- Before starting the enchilada skillet, prep your toppings, and choice of rice. This skillet dish only takes about 15 minutes to cook, so it’s best to have everything else ready.
- Preheat the oven to 425ºF.
- Preheat a 9 or 10″ cast iron skillet over medium heat. When the pan is hot, add the avocado oil along with the chopped zucchini and onion. Sauté just until tender but still firm, about 5-6 minutes.
- Add the minced garlic and the spices to the pan, sauté 1-2 minutes, stirring until the spices are mixed in.
- Then add sea salt to taste along with the grilled chicken, stir to combine. Mix the chicken stock and tapioca starch or cornstarch together until there are no lumps. Pour the chicken stock mixture into the pan, stirring constantly to combine.
- As soon as you’ve finished adding the chicken stock mixture, remove the pan from the heat and taste it to see if you may need more salt. Then top the skillet dish with the grated cheese. Place the skillet in the oven, and bake for 5-7 minutes, or until the cheese on top is melted, and the skillet is bubbling.
- Remove the pan from the oven and serve immediately with your choice of sides and toppings.
- If you have any leftovers, they’re great reheated as well.
Notes
I love having pre-cooked meat on hand to make dinner even faster, but if I don’t happen to have any around, I just cut up 2 chicken breasts and sauté it until it’s done. Then remove it from the pan and proceed with the recipe, adding the chicken back in before adding the chicken stock mixture.
- Prep Time: 25 mins
- Cook Time: 15 mins