Use Common Pantry Items To Make Skillet Enchiladas 

Skillet enchiladas with ground chicken.
(Photo courtesy of
Cook Smarts)

Variety is the spice of life. So if you have exhausted all your go-to recipes during quarantine, Cook Smarts has some options for you. The company has dozens of easy and healthy recipes to try on their website, many can be made in 30 minutes or less using a lot of pantry staples such as quinoa, canned tomatoes, stock and beans. Visit to see more recipes. 

Skillet enchiladas are a Cook Smarts members favorite because they’re easy and quick, but give you all the classic comfort-food flavors of enchiladas that many people are craving while they can’t go to their favorite Mexican restaurant. 


Red Enchilada Sauce with Adobo:

1 Tbsp Oil, cooking

2 tsp Cumin, ground 

½ tsp Oregano, dried 

6 Tbsp Tomato paste

Tbsp, Adobo sauce (from a can of chipotles in adobo)

2  cups Stock, any type

Skillet Enchiladas with Chicken and Poblanos:

1 Diced onion, medium – 

2 Diced Poblano peppers  

12 oz Zucchini, cubed

Tortillas, corn and taco-sized, chopped into bite-sized pieces

2 TbspCilantro, chopped

1 Tbsp Oil, cooking 

1lb Chicken breast, ground 

2 cups Red Enchilada Sauce (ingredients listed separately above) 

1 cup frozen corn

6 oz Cheese, Monterey Jack, shredded (sub cheddar)

¼ cup Sour cream (sub plain or Greek yogurt)


Make enchilada sauce. Combine oil (portion for the sauce), cumin, oregano and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste, Adobo sauce and stock. Simmer for 5 minutes to let the flavors come together. Taste and add more Adobo sauce if you’d like it spicier. Season with some salt and pepper. (Note: The sauce should be thin. Don’t let it simmer too long and over-reduce.) It can be done up to 5 days ahead. Prep onions, zucchini, peppers and tortillas as directed. Combine onions and peppers. Store zucchini and tortillas in their own separate containers. (Can be done up to 5 days ahead). Chop cilantro.


Turn on the oven’s broiler. Heat a large oven-safe skillet with oil (portion for enchiladas) over medium-high heat. Add onions and peppers with a pinch of salt. Saute until soft, 4 minutes. Add chicken, breaking apart, and saute until nearly cooked through, 5 to 6 minutes. Add zucchini and saute until it begins to soften, 2 minutes more. Pour sauce over top and add corn. Stir until sauce begins to simmer, 1 minute. Taste and season with some salt and pepper, if needed. Remove skillet from heat and stir in tortillas. Top with cheese. Transfer to the oven and broil until cheese is melted and sauce is bubbling, 3 minutes. (Watch it closely to prevent burning.) Serve skillet enchiladas with sour cream and cilantro on top. Enjoy.

Cyndi Zaweski
Cyndi Zaweski is the former editor of Anton Media Group's special sections.

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