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Chicken Enchilada Skillet Pie with Spinach

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This easy Chicken Enchilada Skillet Pie with Spinach is a hearty and healthy weeknight meal. And it’s made with ingredients you may already have on hand! It’s a 20-minute dinner that combines all your favorite Mexican enchilada flavors yet gets dinner on the table in no time.

Enchilada pie with a spoonful missing in a cast iron skillet.

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I came across this recipe for a Chicken Enchilada Skillet Pie from Eating Well Magazine and adapted it slightly to include some of our favorite ingredients. It really is incredibly delicious.

Incidentally, this is one of those recipes I love to fix with leftover chicken. In fact, anytime I’m cooking chicken breasts, I add a few extra to cook, shred and freeze. It makes busy nights not so hectic after all. Leftover rotisserie chicken also works great.

It’s an enchilada pie recipe that is a complete meal on its own, or something you can make stretch further by serving a helping of Mexican rice on the side.

Chicken Enchilada Skillet Pie Ingredients

The ingredient measurements are in the recipe card at the bottom of this post, but here is a quick look at what you will need to make this delicious and simple meal.

  • Leftover or cooked chicken: Rotisserie chicken is delicious here!
  • Homemade Enchilada Sauce makes this dish, but for a quick fix, canned red enchilada sauce or your favorite works well, too.
  • Small corn tortillas or you can substitute a soft taco flour tortilla, whichever you have handy. If using a larger flour tortilla, you won’t need as many. The object is to cover the skillet.
  • Olive oil for sauteing the chicken and spices
  • Seasoning: Ground cumin, salt, and pepper
  • Vegetables: Baby spinach, and optionally a jalapeno for added heat and flavor
  • Sour cream for the sauce
  • Shredded Mexican blend cheese
  • Scallions for serving

Kitchen Tools

You will need an oven-safe skillet. I prefer a 10-inch cast iron skillet for flavor, but any skillet that’s oven-safe will work.

You can find a list of all the kitchen equipment I use to make simple meals in the 31Daily Master List!

How to Make Chicken Enchilada Skillet Pie

Easy step-by-step instructions are in the recipe card at the bottom of this post, but here is a quick overview of this simple dish!

Begin by preheating the oven to 450°F.

  1. Step One: Heat oil in the skillet, toss in cooked chicken, cumin, salt, and pepper and spinach; saute until heated through. Transfer to a bowl.
  2. Step Two: Combine the enchilada sauce and sour cream in a small bowl.
  3. Step Three: Layer ½ cup of the sauce in the bottom of the skillet. Place 4 tortillas over the top to cover the skillet. Top with half of the chicken, ¼ cup scallions, and ½ cup cheese. Repeat the layers with remaining ingredients, ending with a layer of tortillas, sauce, and cheese.
  4. Step Four: Bake for 12-15 minutes, or until the skillet pie is bubbling.

Frequently Asked Questions

Can I still make this enchilada pie if I don’t own a cast iron skillet?

Sure! It will work just as well in a shallow casserole dish or in any frying pan with a heatproof handle. Alternatively, you can make the casserole in any pan and transfer it to a baking dish before finishing off in the oven.

Do I have to use chicken in this recipe?

Cooked shredded beef or pork will work just as well.

Close cup of an enchilada pie topped with sliced jalapeños in a cast iron skillet.

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Easy Skillet Spinach and Chicken Enchilada Pie | 31Daily.com

Easy Skillet Spinach and Chicken Enchilada Pie

This Easy Skillet Chicken and Spinach Enchilada Pie is a hearty and healthy weeknight meal. And it's made with ingredients you may already have on hand. A 20-minute dinner that combines all your favorite Mexican enchilada flavors yet gets dinner on the table in no time.
5 from 1 vote
Print Pin Save
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings
Author: Stephanie Wilson

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup water
  • 2 cups shredded cooked chicken
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 8 cups baby spinach
  • Homemade Enchilada Sauce Recipe or 10-ounce can red enchilada sauce (1¼ cups)
  • 1/4 cup sour cream
  • 1 sliced jalapeno optional
  • 12 corn tortillas
  • 4 scallions sliced
  • cups shredded Mexican blend cheese divided

Instructions

  • Preheat the oven to 450°F.
  • Heat the oil in a (10-inch) cast-iron skillet over medium-high heat. Add the cooked chicken, cumin, salt, and pepper and spinach; cook until heated through and the spinach is wilted. Transfer to a bowl and set aside.
  • Combine the enchilada sauce and sour cream in a small bowl. Spread ½ cup of the mixture in the skillet. Place 4 tortillas over the sauce, overlapping them to cover the bottom. Top with half the chicken mixture, ¼ cup scallions, and ½ cup cheese. Layer on half the remaining sauce, 4 tortillas, the remaining chicken, ¼ cup onion and ½ cup cheese. Top with the remaining tortillas, sauce, and cheese.
  • Bake the enchilada pie is bubbling, 12 to 15 minutes. Sprinkle with the remaining scallions before serving.

Notes

Leftovers will heat through well and will keep in the fridge for up to 3 days.

Nutrition

Calories: 317kcal | Carbohydrates: 27g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 511mg | Potassium: 503mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4051IU | Vitamin C: 13mg | Calcium: 433mg | Iron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Dinner
Cuisine: American
Keyword: cast iron skillet, chicken, chicken enchilada, chicken skillet, enchilada, enchilada pie, enchilada skillet, skillet

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