Freezer-Friendly Green Chicken Enchilada Skillet

1. Heat the olive oil in a large, deep skillet over medium-high heat. Add the diced onion and bell pepper. Cook, stirring often, until the vegetables are golden brown and charred in some spots, about 7 minutes. Add the zucchini, seasonings, salt, and pepper. Stir everything together and cook for 3 more minutes.
2. Stir in the shredded rotisserie chicken, beans, diced green chiles (with their liquid), green and enchilada sauce. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally
3. Turn off the heat. Stir in the sour cream, then gently stir in the sliced tortilla strips. Sprinkle the shredded cheese evenly over the top of the skillet mixture. Cover the skillet with a lid until the cheese melts, about 2-3 minutes.
4. Garnish with fresh cilantro and a dollop of sour cream if desired and dive in!

Freezing instructions: After step 3, let the skillet cool to room temperature. Transfer the enchilada mixture to an airtight container, then place in the freezer. 

Reheating from Frozen Instructions:

Skillet: Place the frozen enchilada mixture in a large skillet over low heat. Cover and cook, stirring occasionally, until thawed and hot, about 20–25 minutes. Add a splash of chicken broth or water if it starts to dry out.

Oven: Preheat oven to 350°F. Transfer the frozen enchilada mixture to an oven-safe dish, cover with foil, and bake for 45–55 minutes, or until heated through. For a bubbly, melty top, remove the foil for the last 5–10 minutes.

Microwave: Place the frozen enchilada mixture in a microwave-safe dish. Cover loosely with a lid or damp paper towel. Microwave on the defrost setting for 5–8 minutes, stirring halfway, then heat on high in 1-minute intervals until hot.