July 18, 2026

Chicken Enchilada Verde Skillet

Name: Chicken Enchilada Verde Skillet
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil, divided; 1 pound boneless skinless chicken breasts, cut into bite sized pieces; 1/4 teaspoon kosher salt; 1 cup thinly sliced white onion; 1 medium zucchini, sliced (about 1-1/2 cups); 2 teaspoons finely chopped garlic; 2 cups chopped fresh kale; 1 can (15 oz each) pinto beans, drained, rinsed; 2 pouches Frontera® Green Chile Enchilada Sauce; 1 1/2 cups shredded Chihuahua or Monterey Jack cheese, divided; 8 corn tortillas (6 inch), torn into large pieces; 2 tablespoons chopped fresh cilantro

30

Prep Time Minutes
30
Total Time Minutes
12
Number of Ingredients
6
Servings

Tags:

Chicken,
Under 30 min,
Main Dish,
Frontera,
Spring,
Summer,
Fall,
Winter,
Stove Top,
Oven

Ingredients

2 tablespoons vegetable oil, divided
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1/4 teaspoon kosher salt
1 cup thinly sliced white onion
1 medium zucchini, sliced (about 1-1/2 cups)
2 teaspoons finely chopped garlic
2 cups chopped fresh kale
1 can (15 oz each) pinto beans, drained, rinsed
2 pouches Frontera® Green Chile Enchilada Sauce
1 1/2 cups shredded Chihuahua or Monterey Jack cheese, divided
8 corn tortillas (6 inch), torn into large pieces
2 tablespoons chopped fresh cilantro

Directions

View photos

Step one

Preheat broiler to high. Heat 12-inch oven-safe skillet over medium-high heat. Add 1 tablespoon oil and chicken to pan. Season chicken with salt. Cook until chicken is no longer pink, about 5 minutes. Remove chicken from skillet and set aside.
Step two

Add remaining 1 tablespoon oil and onion to skillet. Cook until softened and lightly browned, about 3 minutes, stirring frequently. Add zucchini and garlic to skillet and cook until zucchini is tender, about 3 minutes. Stir in kale, beans, 1 pouch enchilada sauce and cooked chicken; heat until simmering and kale has wilted slightly. Stir in 1 cup cheese.
Step three

Arrange tortillas over chicken and vegetable mixture. Top with remaining pouch of enchilada sauce and remaining 1/2 cup cheese. Place pan under broiler and cook until cheese is melted and lightly browned. Garnish with cilantro and serve.