with zucchini, poblano peppers, and crispy tortilla strips
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:5 days
A note about serious food allergies
All the flavor, and the fun, of chicken enchiladas without the fuss. After all, after a long day at work, who wants to roll tortillas? Instead, have crunch tortilla strips garnish a mélange of fresh vegetables like poblano peppers and zucchini, plus pieces of tender chicken. Enchilada sauce and chipotle seasoning add zesty flavor, and the whole thing is topped by the classic Mexican dairy twosome: cheese and sour cream. You'll take all your favorite foods in skillet form after this.
Halve and peel onion. Cut halves into ¼" dice.
Stem poblano pepper, seed, and cut into ¼" dice.
Trim and halve yellow squash and zucchini lengthwise. Cut into ¼" half-moons.
Pat chicken breasts dry. On a separate cutting board, cut chicken in 1" pieces.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook undisturbed, 1-2 minutes.
Then stir occasionally until chicken is golden brown and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer to a plate.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil.
Add onion and poblano to hot pan and stir occasionally, 2-3 minutes.
Add squash and zucchini and stir occasionally until slightly softened, 1-2 minutes.
Finish the Skillet
Stir in chicken, enchilada sauce, and seasoning blend to pan with vegetables. Season with a pinch of salt and ¼ tsp. pepper.
Remove from burner.
Finish the dish
Serve family-style, garnishing skillet with sour cream, cheese, and tortilla strips. Bon appétit!