If your summer recipe collection feels a little stale, you’re in luck! Whether you’re partying outdoors or keeping festivities inside, our Green Chili Chick’n Skillet Enchiladas bring the heat. Lightly Seasoned Chick’n gets a spicy bath in salsa verde, gooey Moocho Fiesta Style Shreds bring a heaping dose of indulgence, and tender black beans plus torn tortillas serve as a delicious canvas, all tucked into a cozy cast iron skillet. Toss it together in minutes, throw it on the grill OR pop it in the oven, and you’ve got a recipe that will require seconds… maaaaaybe thirds?!

 

Makes 6 servings

what you’ll need:

12 corn tortillas

3 cups pre-made salsa verde, divided

3 packages Tofurky Lightly Seasoned Plant-Based Chick’n

1 (15oz) can black beans, drained

1 package Moocho Fiesta Style Shreds

Chopped cilantro, vegan sour cream, and/or sliced avocado for serving (optional)

how to make:

1. Preheat oven or grill to 350°F.

2. Heat a cast iron skillet over medium heat. Once hot, toast tortillas to warm through,

then tear each one into 4 pieces and set aside.

3. In the same skillet, add 1 cup salsa. Top with about half of the torn tortillas, half the

chick’n, half the beans, and half the shreds. Add another cup of salsa followed by

remaining tortillas, chick’n, and beans. Top with the final cup of salsa and remaining

shreds.

4. Transfer skillet to oven or grill and bake/cook until hot and bubbly, about 20-25

minutes. Remove and let cool for 10 minutes.

5. Garnish with cilantro, sour cream, and avocado if desired.