Season chicken on both sides with salt, pepper, and 1 Tbsp. of shawarma seasoning. Add 1 tbsp. of oil to the pan and then sear chicken on both sides for 5 minutes per side.
Add chicken stock to the pan and place the lid on to continue cooking until chicken is cooked through, about 20 minutes, flipping one more time.
While the chicken cooks, prepare the tzatziki sauce and the greek salad pico by combining each set of ingredients into two separate small bowls and stirring to combine. Set aside.
When chicken has cooked through, remove from the pan and let cool slightly. Then shred.
Add onion, zucchini, garlic, and tomatoes to the pan and sauté for another 2-3 minutes adding the rest of the shawarma seasoning until vegetables are tender.
Add the shredded chicken back to the vegetables and mix together. Remove from heat, and place chicken filling in a large bowl to prep enchiladas.
Wipe out the GreenPan skillet to wipe out residue to prepare for pan frying the enchiladas.
To prepare enchiladas, take 1/4 cup of shawarma chicken filling and place inside of a corn tortilla, sprinkle desired amount of feta cheese, and roll up placing seam side down, careful not to overstuff each tortilla. Repeat with the rest of the tortillas and filling. (Recipe will make 8-10 enchiladas)
Heat 1 tbsp. of oil over medium heat in GreenPan skillet and place 4-6 rolled tortillas (at a time), seam side down into the pan and sear on each side for about 5 minutes per side. When flipping, carefully use a spatula so that the filling doesn’t come out.
When both sides of the enchiladas have a crisp outside, top with a good amount of greek salad pico and tzatziki.