These skillet enchiladas are made in a single pan with so much ease you’ll be wanting to make them all the time. We swear even if you did make them every night, you’d hear no complaints.
These skillet enchiladas are family-pleasing and fast enough to make on a busy weeknight. Soft tortillas are stuffed with cheesy chicken marvelousness and smothered with green enchilada sauce, and then topped with three (yep, three!) types of cheese. And it all comes together in a single skillet so there’s no bickering about who has to do the dishes. (We can’t promise there won’t be fighting over leftovers, though.)–Angie Zoobkoff
- Quick Glance
- 45 M
- 1 H, 15 M
- Serves 6 to 8
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Recipe Testers Reviews
These skillet enchiladas were so delicious! I usually make enchiladas with red sauce, but I found that I loved how the green sauce complemented the chicken, spinach, and seemed to melt together with that oh-so-creamy filling. Perfect rich, satisfying meal for a snowy (yes, snowy in April!) night. I used a 12-inch cast-iron skillet which worked well, and 6 enchiladas with about 1/2 cup filling in each one fit snugly into the pan.
These skillet enchiladas are awesome! The filling is so creamy and the combination of spinach and chicken is something I never thought of before. I usually make either one or the other so the combination satisfies two cravings at once. My entire family loved these and the addition of spinach is a great way to add in some extra vitamins and nutrition without any complaints! I used Hatch brand Green Chili and corn tortillas. I microwaved the stack of tortillas in the microwave for 1 minute covered with a damp paper towel to make them pliable for rolling. I was only able to fit 10 corn tortillas into my 12 inch skillet. I had about 1 plus cup of filling leftover and also had about 1/2 cup of enchilada sauce left. If using flour tortillas as indicated in the recipe the skillet could only fit about 5- 8 inch flour tortillas.