Yield: 4 people
Hatch Green Chile Enchilada Skillet
This one pan meal is the perfect weeknight dinner. It's quick, easy and packed with flavor. Plus it's gluten free and dairy free.
Ingredients
- 1 tbsp olive oil
- 2 cups shredded chicken, cooked
- 4-5 hatch green chiles
- 1 15 oz jar green enchilada sauce
- ½ red onion, diced
- 1 small zucchini , diced
- 5 almond or cassava flour tortillas, cut into strips
- fresh cilantro, chopped
- fresh green onions, chopped
- 4 radishes, thinly sliced
- 1 avocado, sliced
- salt and pepper, to taste
Instructions
- Cook aromatics and veggies. Heat a large skillet with olive oil. Add in onion and zucchini, sauté for a few minutes. Until the onions become translucent and aromatic.
- Add in chicken, chiles, enchilada sauce and seasonings. Add in chicken, chiles, enchilada sauce and salt & pepper, to taste. Stir in the tortillas and allow to cook at medium heat for about 5-7 minutes. Optional to add cheese at this point, covering with lid for 1-2 minutes.
- Serve and enjoy! Remove from heat. Top gluten free chicken enchilada skillet with cilantro, green onions, radishes, and avocado. Enjoy!
Notes
- To Make Fire Roasted Chiles: Preheat oven to 425. Season hatch green chiles with olive oil, salt and pepper. Bake for about 10-15 minutes. Remove from oven, allow to cool and dice.
- Adding raw cheddar is a delicious addition to this skillet. Before removing from heat, simply top with cheese then cover for 1-2 minutes to allow the cheese to melt.
- Store in an airtight container in the fridge for up to 4-5 days.
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