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.
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.