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  • Crys Vaughn

Skillet Enchiladas

Recipe by: Crys Vaughn @CrysKitchen



Ingredients

  • 1 pound ground chicken (or meat of choice) 

  • 1 taco season packet

  • 1 tablespoon butter or cooking oil 

  • 1 packet of goya sazon seasoning 

  • half bag corn tortilla chips 

  • 1/2 onion, small diced

  • 1 small zucchini, small diced

  • 1 small yellow squash, small diced

  • 1 clove garlic, minced

  • 1 (15 ounce) can sweet corn drained

  • 1 (15 ounce) can black beans, rinsed and drained

  • 2 cups grated cheese, divided

  • 1 1/2 cup enchilada sauce (store bought) 

  • Cilantro leaves for topping, if desired


NOW LETS COOK 

  1. Preheat oven to 350F

  2. Heat a large oven safe skillet (10-12 inch) over medium heat add ground chicken and brown. Add spices (homemade taco seasoning and sazon) combine well add 1 tablespoon butter or oil to the pan and add the onions zucchini, squash, garlic, corn, black beans. Stir until everything is combined and cook for ten minutes, until vegetables are tender.

  3. Add the corn tortillas chips along with 1 cup grated cheese and stir. Next add the enchilada sauce and stir again until all the chips are well coated. Top with the remaining 1cup cheese, turn the heat off and place into oven for 5-7 minutes or until cheese is melted. 

Let's Eat,

🖤Crys

Find more recipe on instagram @Crys_Kitchen

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