This easy zucchini enchilada skillet might be one of the easiest gluten-free dinner recipes on the blog! Made with exactly 10 ingredients (excluding salt and pepper) and cooks from start to finish in under 30 minutes! You’ll want to save this easy dinner for sure! We’ll add this our farmers market recipes collection for your summer zucchinis, too!
Easy zucchini enchilada skillet recipe
Cooking with zucchinis is one of my go-to gluten-free dinner hacks. Zucchinis are an easy replacement for pasta or tortillas in most any recipe – like in my spicy zucchini lasagna recipe.
This easy skillet recipe uses rotisserie chicken, zucchinis, and a handful of other vegetables and spices to create a deliciously cheesy gluten-free skillet dinner.
Ingredients needed
For this recipe, you’ll need the following ingredients:
- 2 Tbsp. olive oil
- 1/4 cup white onion – chopped
- 1 red bell pepper – chopped
- 2 large zucchinis – chopped
- 1/2 tsp. minced garlic
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 large rotisserie chicken – skin removed and meat shredded
- 1 cups enchilada sauce
- 2 cups shredded cheddar cheese – divided
How to make easy zucchini enchilada skillet
- Before cooking, remove the skin from the rotisserie chicken. Then, pull the meat off the bone and shred it into small chunks. Place in a bowl and set aside.
- Heat the olive oil in a skillet over medium heat, then add the chopped onion, red pepper, zucchini, minced garlic, cumin, paprika, salt, and pepper.
- Cook the vegetables until soft – stirring occasionally.
3. Next, add the enchilada sauce, shredded chicken, and 1 cup of the shredded cheddar cheese to the skillet. Stir to combine. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook for about 5-7 minutes.
4. Then, remove from heat and serve.
Recipe FAQs
How can I prep this meal ahead of time?
To really cut down your prep + cook time, you can easily prep your vegetables and chicken the night before. Chop the onion, red pepper, and zucchini the night before and store in an air-tight container in the refrigerator. When it’s time to cook, simply pull them out and add them to the skillet. Same with the rotisserie chicken. You can do this step the night before as well and refrigerate the chicken meat overnight.
Can I precook the vegetables?
Yes, technically you could do this as well to cut down on cooking time. However, they may be a bit soggy when reheated. To reheat vegetables, sauté them in a skillet, the same way you cooked them initially.
How long will zucchini enchilada skillet last?
You can store any leftovers in an air-tight container in the refrigerator for up to 3 days. Beyond
Recommended kitchen tools for this recipe
Wanderlust and Wellness
- For storing prepped ingredients or leftovers, I love my glass food storage containers.
- For keeping produce fresh I like this Rubbermaid FreshWorks Produce Saver or I also line my produce drawer with produce life extender liners.
Make it a meal by adding in these recipes!
Enjoy these other zucchini recipes!
Easy Zucchini Enchilada Skillet
Easy Zucchini Enchilada Skillet
This gluten-free zucchini enchilada skillet is super simple - using only 10 ingredients and cooks in under 30 minutes!
Ingredients
- 2 Tbsp. olive oil
- 1/4 cup white onion - chopped
- 1 red bell pepper - chopped
- 2 large zucchinis - chopped
- 1/2 tsp. minced garlic
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 large rotisserie chicken - skin removed and meat shredded
- 1 cups enchilada sauce
- 2 cups shredded cheddar cheese - divided
Instructions
- Before cooking, remove the skin from the rotisserie chicken. Then, pull the meat off the bone and shred it into small chunks. Place in a bowl and set aside.
- Heat the olive oil in a skillet over medium heat, then add the chopped onion, red pepper, zucchini, minced garlic, cumin, paprika, salt, and pepper.
- Cook the vegetables until soft - stirring occasionally.
- Next, add the enchilada sauce, shredded chicken, and 1 cup of the shredded cheddar cheese to the skillet. Stir to combine. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook for about 5-7 minutes.
- Remove from heat and serve.
Notes
- Use fresh, not frozen vegetables.
- Omit the cheese for a lower calorie option.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 360Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 102mgSodium: 878mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 29g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or another medical professional.
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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