White Bean & Chicken Skillet Enchiladas

1.5 lb chicken breasts, cubed

1 red bell pepper, diced

1 yellow onion, diced

1 large zucchini, diced

1 can of white Cannellini beans, drained and rinsed

1 jar of green enchilada sauce (I used 15 oz Siete)

2 cups grated Mexican cheese, separated into two 1 cup portions

1 cup diced white corn tortillas

1 cup of roughly chopped cilantro, plus more to serve

To serve: sliced avocado

Preheat the oven to broil. Heat 1-2 tbsp of olive oil in an oven safe skillet over medium heat. Add the diced chicken breasts and season with salt and pepper. Once browned and fully cooked, set aside. Add the red bell pepper, yellow onion, and zucchini to the pan. Season with salt and pepper and cook until vegetables are tender, about 7 minutes. Return the chicken to the pan and stir in the beans and enchilada sauce. Let sauce come to a soft simmer and stir in 1 cup of the shredded cheese, the tortillas, and the cilantro. Sprinkle the remaining cheese over top and place in the oven for 3-5 mins, until the cheese is melted.

To serve: top with avocado slices and extra cilantro.