20 Minute Summer Enchilada Skillet

Serves 4-5
Course Dinner, Main Dish
Cuisine Dairy Free, Gluten Free, Low Carb, Mexican, Soy Free
Servings 4
Calories 356 kcal
Author Kelli Shallal MPH RD


  • 1 tbsp 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


  1. Saute Chorizo until almost cooked all the way through, about 6-7 minutes. Meanwhile chop your zucchini into quartered pieces. Cut tortillas into 1/2 inch wide pieces.
  2. Preheat broiler. Add in enchilada sauce, zucchini, and tortillas. Cook for an additional 3-5 minutes.
  3. 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.

Recipe Video

Recipe Notes

For 1/4 of skillet


Nutrition Facts
20 Minute Summer Enchilada Skillet
Amount Per Serving
Calories 356 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 127mg42%
Sodium 775mg34%
Potassium 952mg27%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 7g8%
Protein 29g58%
Vitamin A 1010IU20%
Vitamin C 24mg29%
Calcium 236mg24%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.