Easy Skillet Spinach and Chicken Enchilada Pie
Easy Skillet Spinach and Chicken 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.
I came across this recipe 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.
Easy Skillet Spinach and Chicken Enchilada Pie
Description
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.
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 (1 1/4 cups)
- 1/4 cup sour cream
- 1 sliced jalapeno, optional
- 12 corn tortillas
- 4 scallions, sliced
- 1 1/2 cups shredded Mexican blend cheese, divided
Instructions
Preheat oven to 450°F.
Heat oil in a (10-inch) cast-iron skillet over medium-high heat. Add 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 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.
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