Creamy Chicken Spinach Skillet (Printable)

Chicken, spinach, and creamy sauce baked in tortillas for a satisfying skillet meal.

# Ingredient list:

→ Filling

01 - 2 cups cooked shredded chicken breast
02 - 2 cups fresh spinach, roughly chopped
03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced

→ Sauce

06 - 1 can (10 ounces) enchilada sauce
07 - 1/2 cup sour cream
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/4 teaspoon kosher salt
11 - 1/4 teaspoon ground black pepper

→ Assembly

12 - 8 small flour tortillas
13 - 1 cup shredded Monterey Jack cheese
14 - 1/4 cup chopped cilantro, for garnish

# Step-by-Step Guide:

01 - Heat olive oil in a large nonstick skillet over medium heat. Add diced onion and sauté until soft, about 3 minutes. Stir in garlic and cook until fragrant, 1 minute.
02 - Fold in shredded chicken and chopped spinach. Cook, stirring occasionally, until spinach wilts, approximately 2 minutes. Remove mixture from skillet and set aside.
03 - In a bowl, combine enchilada sauce with sour cream, cumin, chili powder, kosher salt, and black pepper. Mix until smooth.
04 - Coat the skillet bottom with a small amount of sauce. Layer 4 flour tortillas over sauce, overlapping as needed.
05 - Spread half the chicken-spinach mixture over tortillas. Top with a third of the sauce and a third of the shredded Monterey Jack cheese.
06 - Layer the remaining tortillas. Add the rest of the chicken mixture, another third of the sauce, and another third of cheese.
07 - Spoon remaining sauce over the top and sprinkle with the last of the cheese. Cover and let simmer on medium-low heat until cheese is melted and mixture is heated through, about 8–10 minutes.
08 - Remove skillet from heat. Sprinkle chopped cilantro over prepared enchiladas. Slice and serve warm.

# Expert Advice:

01 -
  • Ready in under an hour hands-on time is less than thirty minutes
  • Great way to use up leftover rotisserie chicken or any cooked chicken
  • One pan means minimal cleanup
  • Crowd-pleaser approved my family asks for this on repeat
02 -
  • High protein makes this a satisfying main dish
  • Perfect for meal prep leftovers reheat beautifully
  • Naturally gluten free when you use corn tortillas
03 -
  • If you use pre-cooked rotisserie chicken save some of the skin and shred it with the meat for extra juiciness
  • Always toast your spices in the pan a bit before adding the rest of the ingredients so they bloom and do not taste flat
  • To avoid soggy tortillas let the assembled skillet sit for just a minute before topping with cheese but do not delay baking too long or things get mushy
  • The skillet really does all the hard work for you scoop up big servings letting the sauce drip and enjoy every last bite

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