One Pan Lazy Enchilada Skillet

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

2 tbsp olive oil

1 clove garlic (minced)

1 cup yellow onion (diced, about 1/2 of 1 medium onion)

1 lb ground chicken

1/2 tsp ground cumin

1 tsp chili powder

1/2 tsp paprika

salt and black pepper (to taste)

3 cups zucchini (diced, about 2 small zucchinis)

1 ½ cups bell peppers (diced, about 1 bell pepper)

2 whole wheat tortillas (10 inch)

2 cups red enchilada sauce (500 ml)

1 cup cheddar cheese (shredded, divided)

1 avocado (diced)

Plain Greek yogurt or sour cream

Green onions (diced)

Chili flakes

Instructions

In a large oven safe skillet over medium-high heat, add olive oil. Once hot, add garlic and onions. Cook until fragrant.

After 5 minutes, add ground chicken and cook, stirring often until no longer pink in colour.

Once cooked, add spices, zucchini and bell peppers. Cook for about 5 minutes until vegetables begin to soften.

Cut tortillas into strips and add directly into the skillet. Top with enchilada sauce and half of the shredded cheese, stir and bring to a low boil. Once simmering, add the lid and reduce the heat to low. Allow to simmer for about 15 minutes.

After 15 minutes, top with the remaining cheese and place in the oven to broil at 500F for about 5 minutes (or until cheese is golden)*.

To serve, top with avocado, plain Green yogurt, chili flakes and green onion.

Nutrition

• Calories: 585 kcal
• Lipides Totaux: 35 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 20 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 126 mg
• Sodium: 1460 mg
• Glucides Totaux: 37 g
• Fibres Diététiques: 10 g
• Sucres Totaux: 16 g
• Protéines: 34 g