20-minute comforting enchilada skillet

Cook time: 20 minutes

Serves: 4-5

Great for leftovers

Ingredients:

• 1 Tbsp. olive oil
• 1 cooked + shredded chicken breast -OR-can of cooked chunked chicken
• 1C enchilada sauce
• 4 small zucchini (or two large)
• 4 small corn tortillas
• 1C shredded cheddar cheese (or use chopped avocado for dairy free)
• 3 green onions sliced

Preparations:

1. Preheat broiler.
2. Chop zucchini into thin disks and tortilla into ½ inch wide pieces.
3. In your skillet combine chicken enchilada sauce, zucchini, tortilla strips, and green onion.
4. Place skillet on the stove-top and cook under medium heat for 5-6 minutes.
5. If using cheese, top the mixture with shredded cheese and place in the oven to broil for 4-5 minutes. If not using cheese, top with avocados and additional green onions to serve.

Equipment: a cast iron skillet or skillet with an all metal handle required!