Servings: 6 servings (8 cups) 1x
Ingredients
- Cooking spray
- 1 teaspoon olive oil or avocado oil
- 1 medium zucchini, diced (1 ½-2 cups)
- 1 medium red or orange bell pepper, diced (1-1 ½ cup)
- 6 green onions, thinly sliced, white/light green and dark parts separated
- 3 cups cooked, shredded chicken (12 ounces)
- ⅔ cup Primal Kitchen Original Buffalo Sauce, plus 1-3 tablespoons more for serving (or homemade)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 (4-oz) can diced green chiles
- 1 ¼ cups (10-ounce can) red enchilada sauce (or homemade)
- 1 (14-ounce) can pinto beans, drained and rinsed (1 ½ cups)
- 1 ¾ cups shredded Monterey Jack and cheddar cheese blend, divided
- 6 corn tortillas, cut into 6 wedges
- Optional toppings for serving: ranch dressing, green onions, cilantro, crumbled blue cheese.
Instructions
- Place a large skillet (or lidded cast iron casserole dish) over medium-high heat. Spray with cooking spray then add the olive oil, zucchini, bell pepper, and white and light green parts of the onions. Sauté for 3-5 minutes or until soft.
- Add the shredded chicken, ⅔ cup buffalo sauce, chili powder, cumin, garlic powder, green chiles, enchilada sauce, and beans. Stir and cook for 5-8 minutes until heated through.
- Stir in 1 cup shredded cheese then gently fold in the corn tortilla pieces until evenly coated.
- Reduce the heat to medium. Sprinkle with the remaining ¾ cup cheese, place the lid on top of skillet and let cook for 5-10 minutes or until the cheese has melted.
- Optional step: Place skillet in the oven and broil for 3-4 minutes or until the cheese is bubbly and lightly browned.
- Serve topped with a drizzle of ranch and buffalo sauce, dark parts of green onions, sliced or diced avocado, and/or blue cheese crumbles (optional)
Nutrition Information
- Serving Size: 1 ½ cups
- Calories: 404
- Fat: 20 g
- (Sat Fat: 6 g)
- Sodium: 1100 mg
- Carbohydrate: 30 g
- (Fiber: 6 g
- Sugar: 4 g)
- Protein: 26 g
- Cholesterol: 59 mg