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Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce

Rhoda Boone
  • 44 minutes
  • Serves 4

INGREDIENTS

2 cups

Chicken, cooked

1/2 tsp

Coriander, ground

1 cup

Onion

1 cup

Zucchini

2

jars Tomatillo salsa, store-bought

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Kosher salt

2 tbsp

Neutral vegetable oil

1/2 tsp

Cumin, ground

3/4 cup

Monterey jack cheese, grated

1

Sour cream

8 (5-6") corn tortillas