Pin It Creamy Chicken and Spinach Skillet Enchiladas are the answer to cozy cravings when you want comfort in a hurry. The skillet method saves time without sacrificing those luscious layers and flavors we all love. You get everything you could want from classic enchiladas in a swift, one-pan approach that makes cleanup a breeze and fills your kitchen with irresistible aroma.
The first time I tried these skillet enchiladas I was chasing that melt-in-your-mouth goodness of restaurant enchiladas with half the effort. It worked so well my husband asked for them again before his plate was even empty.
Ingredients
- Cooked shredded chicken: Pick a juicy rotisserie or leftover roast chicken for ultra tenderness and flavor
- Baby spinach: Fresh is best and packs in nutrients plus a pop of green
- Flour tortillas: They get irresistibly soft in the skillet sauce Choose fresher ones for that homemade texture
- Mexican blend cheese: Melty and comforting pre-shredded saves time but grate from a block for stretchier pull
- Cream cheese: The key to velvetiness opt for full fat for best creaminess
- Mild green chiles: Brings gentle tang and zip without overpowering spice
- Garlic: Adds savory backbone fresh cloves are most intense
- Yellow onion: Brings subtle sweetness and builds the flavor base Chop finely for even cooking
- Canned green enchilada sauce: Store-bought is speedy but look for one without too much sodium for balanced taste
- Fresh cilantro: Brightens the richness choose bunches with crisp leaves
- Olive oil: For sautéing a good quality makes everything taste just a bit better
Instructions
- Prep the Chicken and Spinach:
- Shred your cooked chicken into bite-sized pieces Make sure no big chunks remain so it heats evenly Chop or tear the spinach into smaller pieces if leaves are large
- Sauté the Aromatics:
- Warm olive oil in a large skillet over medium heat Add the onions and a good pinch of salt Sauté slowly for about eight minutes until soft and fragrant Stir in the garlic for the final minute so it does not burn but releases its aroma
- Build the Creamy Base:
- Drop cubed cream cheese into the skillet Lower the heat and gently stir as it melts and coats the onions Mixture should look glossy and thick Add chopped green chiles and stir well
- Combine Chicken and Greens:
- Add shredded chicken and spinach into the cream cheese base Stir patiently until spinach wilts down and everything is well coated
- Layer in Tortillas and Sauce:
- Tear tortillas into rough strips and gently stir them into the skillet so they are coated with sauce and nestle among the filling drizzle in half the green enchilada sauce so it soaks into the tortillas
- Finish With Cheese and Bake:
- Sprinkle shredded cheese generously over everything Pour remaining enchilada sauce over the top Let the skillet bubble on the stovetop for two minutes to meld flavors Transfer to the oven and broil for three to five minutes until cheese is golden and brown at the edges
- Garnish and Serve:
- As soon as skillet is out sprinkle with chopped fresh cilantro Let rest five minutes Slice and scoop with a big spoon
Pin It This dish always reminds me how spinach can totally disappear into comfort food yet bring something fresh to every bite. Watching my kids happily scoop up greens without complaints is always a proud parent win.
Storage Tips
You can cool leftovers and pack them into airtight containers They taste even better the next day because the flavors mingle more Reheat gently in the microwave or covered in the oven with a splash of extra sauce to keep things creamy
Ingredient Substitutions
Swap cooked turkey or rotisserie pork for chicken if you prefer For extra veggies try tossing in roasted bell peppers or sautéed mushrooms If you need a gluten free version pick quality corn tortillas and check your enchilada sauce label
Serving Suggestions
This skillet shines with a side of spicy black beans or simple green salad Sprinkle on extra cheese or drizzle with a little Mexican crema for a restaurant finish If you love heat serve with sliced jalapeños or a hit of your favorite hot sauce
Cultural Context
Enchiladas come from Mexican culinary tradition where tortillas are filled rolled and drenched in sauce This skillet version mimics that homey flavor in a fuss free Americanized one pan update that honors comfort above all
Seasonal Adaptations
Try using kale or Swiss chard when spinach is not in season Roast local corn kernels and add to filling for summer sweetness For fall stir roasted butternut cubes into the chicken mixture
Success Stories
When friends stopped by unexpectedly for dinner I whipped this up with what I had in the fridge They left with the recipe and requests for repeats I have used this as a freezer meal for busy weeks and the results are just as welcoming reheated
Freezer Meal Conversion
You can assemble everything right up to the cheese step then cover tightly and freeze Thaw overnight in the refrigerator and bake uncovered until bubbly This is a true lifesaver for busy nights or when you want to bring comfort to a friend in need
Pin It Let the golden skillet sit a few minutes before serving for the best scoopable, creamy texture. Leftovers are a delicious lunch you will look forward to all week.
Recipe Questions & Answers
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs are ideal for tender and flavorful results in the skillet.
- → Can I use frozen spinach?
Yes, thaw and drain frozen spinach well before adding to prevent excess moisture in the enchiladas.
- → Which cheese complements the creamy sauce?
Monterey Jack or mild cheddar melts smoothly, enhancing the velvety texture and savory flavor of the sauce.
- → Are flour or corn tortillas preferred?
Flour tortillas are softer, while corn tortillas add a subtle earthy flavor; both work well, depending on taste.
- → How can I add extra spice?
Sauté diced jalapeños with onions or add a dash of chili powder to the sauce for a spicier kick.
- → Is this dish freezer-friendly?
Yes, assemble, freeze, and bake as needed. Thaw overnight and reheat for best texture and flavor.