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.
- Quick Glance
- 45 M
- 1 H, 15 M
- Serves 6 to 8
Preheat the oven to 350°F (180°C).
If you’re using fresh baby spinach, bring a large saucepan of salted water to a boil over high heat. Add the spinach and cook until wilted but still bright green, 1 to 3 minutes. Drain and rinse under cold running water and drain again. Squeeze the spinach to release as much liquid as you can, pat it completely dry, and then coarsely chop it. If you’re using frozen chopped spinach, place the spinach in a colander set over the sink to drain. Squeeze to release as much liquid as you can, then pat the spinach completely dry.
In a 12-inch (30-cm) ovenproof skillet over medium-high heat, warm the oil. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Let cool.
In a large bowl, stir together the onion mixture, spinach, chicken, sour cream, half the mozzarella and half the white and yellow Cheddar, and all the cilantro.
If you’re using corn tortillas, wrap the pile of tortillas in aluminum foil and pop them into the oven for 5 minutes to make them more pliable. If you’re using flour tortillas, simply proceed with the recipe. There’s no need to warm them.
Wipe out the skillet and slick it with just enough olive oil to coat it. Spread 1 cup enchilada sauce in the skillet and pour 2 cups sauce in a pie plate or a shallow bowl.
Using tongs, dip a tortilla in the sauce and coat both sides. Place the tortilla on a work surface, spoon a few tablespoons chicken filling along the center of the tortilla, and roll it up. Place the enchilada, seam side down, in the skillet. Repeat with the remaining tortillas and filling. Drizzle the remaining enchilada sauce, including any sauce that’s left in the pie dish, evenly over the enchiladas, and sprinkle with the remaining mozzarella and white and yellow Cheddar.
Transfer the skillet to the oven and bake until the cheese is melted and the sauce is bubbling, 30 to 35 minutes. Garnish with the green onions and cilantro and serve right away.
Recipe Testers' Tips
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.