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.
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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.
- 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.
- Step Two: Combine the enchilada sauce and sour cream in a small bowl.
- 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 the remaining ingredients, ending with a layer of tortillas, sauce, and cheese.
- Step Four: Bake for 12-15 minutes or until the skillet pie is bubbling.
Frequently Asked Questions
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.
Cooked shredded beef or pork will work just as well.
You Might Also Enjoy!
- Easy Leftover Chicken Enchiladas Recipe
- Lazy Instant Pot Chicken Enchilada Casserole with Quinoa
- Quick and Easy Homemade Enchilada Sauce
- Healthy Chicken Enchiladas with Spinach
- Easy Butternut Squash Enchilada Casserole with Black Beans
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Easy Skillet Spinach and Chicken Enchilada Pie
Equipment
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
- 1½ 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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.