Lazy Girl (or Guy!) Enchilada Skillet has all the delicious flavors of traditional rolled enchiladas without all the work!
Six 7-inch Flour Tortillas
1 and 1/2 cups chopped cooked chicken breast
1 and 1/2 cups shredded cheddar cheese, divided
1 medium zucchini, sliced into 1/2“-thick disks and halved into half moons
1 medium yellow onion, sliced into rings and halved into half moons
1 yellow bell pepper, chopped into large pieces
1 Tbsp + 1 tsp extra virgin olive oil
kosher salt, for sprinkling on veggies before roasting
Sliced black olives, for garnishing before baking
thinly sliced avocado
roasted and salted pepitas
Preheat the oven to 425 degrees. Line a large cookie sheet with aluminum foil. Set aside.
In a large bowl combine the vegetables and oil. Toss to coat the vegetables with oil either with your clean hands or a silicone spatula. Dump the oil coated veggies onto the lined cookie sheet. Roast the vegetables in the preheated oven for 30-40 minutes. Rotate the cookie sheet halfway through the roasting time so that the front of the sheet now faces the back of the oven. When vegetables are cooked to the desired color (either light brown or a darker caramelized brown) remove the cookie sheet from the oven and set aside. Lower the oven temperature to 375 degrees.
Pour 1/2 cup of the enchilada sauce into the bottom of a 10-inch cast iron skillet (or any round baking vessel that is 10″ in diameter and has a couple of inches of depth). Place three of the flour tortillas on top of the sauce. It’s okay if the tortillas hang over the edge a bit, it actually creates some crispy edges! Layer the veggies, chicken and one cup of the shredded cheese over the tortilla “crust”. Place the remaining three tortillas over the fillings in an overlapping pattern. Pour one cup of the enchilada sauce over the top and sprinkle with the remaining 1/2 cup of the cheddar cheese. Top with sliced black olives, if desired.
Place the skillet in the 375-degree oven for 25-30 minutes, or till hot and bubbly and the edges of the tortillas are browned. Remove the skillet from the oven.
Garnish with freshly chopped cilantro, avocado slices & toasted pumpkin seeds
Let the skillet cool for 5 minutes before cutting into wedges and serving.
Feel free to use your favorite combination of roasted vegetables
Vegetarian? Omit the chopped cooked chicken with more roasted veggies
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Keywords: enchilada skillet mexican