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Four chicken enchiladas in a nonstick skillet, topped with scallions.
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5 from 1 vote

Skillet Chicken Enchiladas

These skillet chicken enchiladas are made with chicken, spinach, and three types of cheese. They're cooked in a single pan on the stovetop and finished in the oven. An easy, family-friendly weeknight dinner.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Mains
Cuisine: Tex Mex
Servings: 6 to 8 servings
Calories: 372

Ingredients

  • 1 pound fresh baby spinach or one 10-ounce (283-g) package frozen chopped spinach, thawed
  • 1 tablespoon olive oil, plus more for the skillet
  • Kosher salt and freshly black ground pepper
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • 2 cups shredded cooked chicken
  • 1/2 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded white Cheddar cheese
  • 1/2 cup shredded yellow Cheddar cheese
  • 2 tablespoons chopped fresh cilantro, plus more for garnish
  • 6 to 8 small corn or flour tortillas (about 8-inch or 20-cm)
  • Two (14 1/2-oz) cans green enchilada sauce or salsa verde
  • 2 scallions, white and pale green parts, thinly sliced
US - Metric

Instructions

  • 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 scallions and cilantro and serve right away.

Nutrition

Serving: 1enchilada | Calories: 372kcal | Carbohydrates: 23g | Protein: 26g | Fat: 21g | Saturated Fat: 10g | Monounsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 346mg | Fiber: 4g | Sugar: 5g