Chicken & Veggie Skillet Enchiladas – Stars

by Francesca Hutchinson on July 3, 2018
Francesca Hutchinson
(1)
Overall Rating: 0/5 | Kids Rating: 5/5

Description:

This recipe created for Thriving with the Stars using Francesca's Core Ingredients. Swap out the Thrive ingredients to suit your family.

Serves: 4

Prep Time: 5 min

Cook Time: 20 min

Total Time: 25 min

Total Time:
Prep Time:
Cook Time:
25 min
5 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.

Ingredients:



The selected items have been added to your cart.
View Cart 

The selected items have been added to your queue.
View My Deliveries 



Directions:

Optional for garnish: Sour Cream, Avocado, Scallions

    *Note: Cut tortillas into strips approx 1" x 3", no need to be precise.

      ** This recipe will make 4 generous servings or 6 moderate servings.

        Cooking Directions

        1. • In a large skillet, add chicken, zucchini, red bell peppers, onions, corn, black beans, and water. Simmer and allow chicken and beans to refresh, about 5 minutes.
        2. • Add the Enchilada Sauce and allow to heat through.
        3. • Add HALF the cheese and all the tortilla strips. Stir to blend and make sure sauce has covered all the tortillas.
        4. • Simmer about 10-12 minutes, stirring occasionally.
        5. • Remove skillet from heat.
        6. • Top with remaining cheese and allow to cool, for 5 to 10 minutes, before serving.
        7. • I like to top mine with a dollop of sour cream, avocado slices and some green scallion slices.