20 Minute Summer Enchilada Skillet
This recipe is a staple in my house, it is full of flavor, takes less than 20 minutes to make and is packed with veggies - also known as an all bases loaded home run!
Servings 4 servings
Calories 356kcal
Ingredients
- 1 tablespoon avocado oil (or olive oil)
- 1 lb chicken or turkey chorizo
- 1 cup enchilada sauce
- 4 small zucchini (or two large)
- 4 small corn tortillas
- 1 cup shredded cheddar cheese (or use chopped avocado for dairy free)
- 3 green onions sliced
Instructions
- Saute Chorizo until almost cooked all the way through, about 6-7 minutes. Meanwhile chop your zucchini into quartered pieces. Cut tortillas into ½ inch wide pieces.
- Preheat broiler. Add in enchilada sauce, zucchini, and tortillas. Cook for an additional 3-5 minutes.
- If using cheese, top the mixture with shredded cheese and place in oven to broil for 3-4 minutes. If not using cheese, top with avocado and serve.
Video
Notes
Gluten-free? No problem use corn tortillas instead of whole wheat.
Dairy free? No problem use Daiya shreds or diced avocado (skip the broiling step.)
Nutrition
Calories: 356kcal | Carbohydrates: 10g | Protein: 29g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 127mg | Sodium: 775mg | Potassium: 952mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1010IU | Vitamin C: 24mg | Calcium: 236mg | Iron: 2.1mg