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.
Servings: 6 servings
Calories: 317kcal
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
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