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
Skillet Enchiladas Recipe
- Quick Glance
- 45 M
- 1 H, 15 M
- Serves 6 to 8
- 1 pound fresh baby spinach (454 g) or one 10-ounce package frozen chopped spinach, thawed (283 g)
- 1 tablespoon olive oil (15 ml), plus more for the skillet
- Kosher salt and freshly black ground pepper
- 1 yellow onion, diced (about 7 ounces or 200 g)
- 1 clove garlic, minced (about 4 g)
- 2 cups shredded cooked chicken (about 225 g)
- 1/2 cup sour cream (113 g)
- 1 cup shredded mozzarella cheese (113 g)
- 1/2 cup shredded white Cheddar cheese (57 g)
- 1/2 cup shredded yellow Cheddar cheese (57 g)
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 6 to 8 small corn or flour tortillas (about 8-inch or 20-cm)
- 2 cans (15 ounces or 425 g each) green enchilada sauce or salsa verde
- 2 green onions, white and pale green parts, thinly sliced
- 1. Preheat the oven to 350°F (180°C).
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. 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.
- 8. 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.