Creamy Chicken Spinach Skillet

This creamy chicken and spinach skillet enchiladas recipe has saved so many busy weeknights in our house The skillet delivers big flavors and the rich sauce pulls everything together for comfort food that tastes like it took all afternoon You get melty cheese hearty chicken earthy spinach and those irresistible tortilla edges getting perfectly crisp at the sides

I first whipped these up as a lazy compromise when I was out of casserole dishes and honestly I may never layer enchiladas again The skillet adds so much flavor

Ingredients

• Cooked shredded chicken: packs in protein go for freshly cooked or rotisserie for extra flavor
• Baby spinach: gives this skillet dish freshness chop before adding for the best texture
• Corn tortillas: add classic enchilada taste and hold up better than flour in the sauce pick pliable tortillas that are not too dry
• Monterey Jack cheese: melts beautifully and offers that gooey finish choose a good quality block and shred yourself for top meltiness
• Cream cheese: brings the signature creamy sauce creamy versions blend easier but full-fat is best for flavor
• Mild green chilies: add depth and a gentle heat read labels for sodium and spice level to suit your taste
• Garlic: infuses the sauce with warmth mince fresh cloves for the best flavor
• Yellow onion: makes a sweet savory base look for firm bright bulbs
• Chicken broth: thins the cream sauce use low sodium so you control the salt
• Cumin and smoked paprika: give subtle smokiness always toast your spices before adding to bring out their full aroma
• Salt and black pepper: essential for seasoning taste as you go for balance

Instructions

Prep the Ingredients:

Chop baby spinach shred cooked chicken and grate your cheese Set out all other ingredients for a smooth process

Sauté the Aromatics:

Warm a large oven safe skillet over medium and add a swirl of oil cook onion for four to five minutes until translucent then stir in garlic and sauté one more minute until fragrant

Build the Creamy Sauce:

Reduce heat to low and add cream cheese stirring until melted and smooth pour in chicken broth slowly whisking to avoid lumps until a thick sauce forms

Season the Sauce:

Stir in cumin smoked paprika green chilies salt and pepper let simmer two to three minutes so the flavors meld

Add the Chicken and Spinach:

Fold in the chicken and chopped spinach cook a minute or two just until leaves wilt and everything is coated evenly

Layer the Tortillas:

Tuck corn tortillas into the skillet overlapping slightly to cover the filling then spoon a bit more sauce over the top

Cheese it Up:

Scatter over your grated Monterey Jack making sure it covers everything this creates that melty golden finish

Bake to Bubbly Perfection:

Transfer the skillet to a preheated oven at 400 degrees Fahrenheit bake fifteen minutes or until cheese is just starting to brown and sauce is bubbling at the edges

Finish and Serve:

Let rest for five minutes before scooping servings garnish with extra spinach or a dollop of sour cream if wanted

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The magic of this meal is the Monterey Jack cheese my kids can spot it by scent when I am grating it and race to the kitchen My husband says the combination of smoky spices and creamy sauce was a revelation

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days The flavor deepens overnight making it even better as a reheated lunch To reheat cover loosely with foil and bake at 350 degrees Fahrenheit until warmed through or use a microwave Friendly reminder to let the skillet cool before storing to protect the finish

Ingredient Substitutions

You can swap in cooked turkey for chicken with great results No Monterey Jack cheese Use mozzarella or even cheddar for a different flavor Spinach can be replaced with chopped kale or even sautéed zucchini for a variation If you do not have green chilies try a splash of your favorite salsa

Serving Suggestions

Spoon the skillet enchiladas onto plates and top with sliced avocado a little cilantro and a squeeze of lime They play well with black beans or simple rice For parties serve straight from the skillet with bowls of toppings so everyone customizes

Cultural and Historical Context

Skillet enchiladas are a modern take inspired by Mexican enchiladas verdes which often feature creamy sauces The one skillet method was born out of a desire to simplify preparation while keeping the heart of the original flavors alive

Seasonal Adaptations

Use chopped chard in the cooler months for a heartier twist Add a handful of thawed frozen corn in late summer for sweetness Stir in diced roasted poblanos in fall for smoky warmth

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This comforting skillet enchilada dish is guaranteed to be requested again and again Serve it up bubbling hot and savor every creamy bite

Recipe FAQs

→ How do I cook chicken for this dish?

Chicken can be sautéed in the skillet until fully cooked or use pre-cooked shredded chicken to save time.

→ Can I use frozen spinach?

Yes, thaw and drain frozen spinach before adding. Remove excess moisture to avoid a watery filling.

→ What type of tortillas work best?

Flour tortillas offer a tender texture and are easy to roll, while corn tortillas add a traditional touch.

→ How do I achieve a creamy sauce?

Combine cream, shredded cheese, and seasonings. Simmer until smooth and thickened before assembling.

→ Can this meal be made ahead?

Yes, assemble ahead and refrigerate. Bake or broil when ready to serve for best results.