Chicken & Veggie Skillet Enchiladas – Stars

by Francesca Hutchinson on July 3, 2018
Francesca Hutchinson
Overall Rating: 0/5 | Kids Rating: 5/5


This recipe created for Thriving with the Stars using Francesca's Core Ingredients. Swap out the Thrive ingredients to suit your family.

Serves: 4

Prep Time: 5 min

Cook Time: 20 min

Total Time: 25 min

Total Time:
Prep Time:
Cook Time:
25 min
5 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


The selected items have been added to your cart.
View Cart 

The selected items have been added to your queue.
View My Deliveries 


Optional for garnish: Sour Cream, Avocado, Scallions

    *Note: Cut tortillas into strips approx 1" x 3", no need to be precise.

      ** This recipe will make 4 generous servings or 6 moderate servings.

        Cooking Directions

        1. • In a large skillet, add chicken, zucchini, red bell peppers, onions, corn, black beans, and water. Simmer and allow chicken and beans to refresh, about 5 minutes.
        2. • Add the Enchilada Sauce and allow to heat through.
        3. • Add HALF the cheese and all the tortilla strips. Stir to blend and make sure sauce has covered all the tortillas.
        4. • Simmer about 10-12 minutes, stirring occasionally.
        5. • Remove skillet from heat.
        6. • Top with remaining cheese and allow to cool, for 5 to 10 minutes, before serving.
        7. • I like to top mine with a dollop of sour cream, avocado slices and some green scallion slices.