I love making shish kabobs. They take a little prep, and some time to build, but they always taste amazing and are a big hit with my family. Recently, we make chicken enchilada shish kabobs and my whole family loved them. I wanted to share the recipe with you so you could try it and hopefully add it to your meal rotations.

See below for a printable recipe and pictures of how we made them.

INGREDIENTS

• 3 lbs of boneless, skinless chicken breast thawed
• 2 tbsp minced garlic
• 1-2 tbsp of fresh minced cilantro
• 1 can of La Victoria Verde enchilada sauce (or whatever your preference is)
• 1 large sweet onion cut into 1-inch pieces
• 2 lbs of whole Bella mushrooms
• 2 zucchini squash cut into halves
• 1 lb of mini sweet peppers, seeded and halved

DIRECTIONS

• Dice the chicken into 1-inch chunks and add to a baggie with the garlic, cilantro, sauce, and other veggies.
• Marinade overnight if possible, but at least 4 hours
• When ready to assemble the shish kabobs, dump the baggie’s contents into a bowl, get several skewers and cover a baking sheet with tinfoil.
• Assemble the shish kabobs however you want. Try and place the same amounts of chicken and veggies on each skewer.
• Once you have all of the skewers built, you will put them on your grill and cook them for 5-10 minutes on each side or until the chicken is cooked through.
• These are great served alone, or you can serve them with black beans (not drained) and rice, street taco tortillas, etc.

These have a lot of flavors and are easy to customize to what you want. If there is something that you like or don’t like, be sure to change it up. Here is the printable recipe for you:

Pin this image so you can save this chicken enchilada shish kabobs to try later:

Other recipes I think you will like:

Honey Garlic Chicken Slow Cooker Recipe

Chicken Stroganoff Recipe (slow cooker or Instant Pot)

Mexican Chicken Drumsticks Recipe

Street Tacos Recipe

Kalua Pork Recipe