These frying pan chicken enchiladas are made in a single pan with a lot ease you’ll be wishing to make them all the time. We swear even if you did make them every night, you ‘d hear no problems.

Four chicken enchiladas in a nonstick skillet, topped with scallions.

These frying pan chicken enchiladas are family-pleasing and quick adequate to make on a hectic weeknight. Soft tortillas are packed with tacky chicken marvelousness and smothered with green enchilada sauce, and after that topped with 3 (yep, 3!) kinds of cheese.

And all of it comes together in a single frying pan so there’s no quarreling about who needs to do the meals. (We can’t assure there will not be contesting leftovers, however.)— Angie Zoobkoff

Frying Pan Enchilada Frequently Asked Questions

Can I utilize other veggies in location of spinach in these enchiladas?

If you do not care for spinach, simply utilize simply any greens you choose. Attempt kale, collards, or beet or turnip greens. If you’re trying to find something aside from greens, attempt a collection of julienned squash, peppers, and onions.

Can I make these enchiladas without an oven-safe frying pan?

Definitely. Simply follow the directions through action 5. In action 6, rather of including 1 cup of enchilada sauce to your frying pan, include it to an oven-safe 8-by-8-inch pan or casserole. Construct your enchiladas, position them into this meal, and bake as directed.

Does white cheddar taste various than yellow cheddar?

If you’re utilizing the very same level of sharpness (typically moderate, medium, sharp, or additional sharp), you will not see any taste distinction in between the 2 sort of cheese. Yellow cheddar is colored by annatto (or achiote)– however that does not impact the taste. Many recipes that require both do so due to the fact that having 2 colors of melty cheese simply looks beautiful.

What should I serve with these chicken enchiladas?

Serve your preferred sauces on the side, consisting of hot sauce, guacamole, sour cream, and salsa. To make it a larger meal, a bowl of Mexican rice or some Mexican-style street corn would be a welcome addition.

Frying Pan Chicken Enchiladas

Four chicken enchiladas in a nonstick skillet, topped with scallions.

These frying pan chicken enchiladas are made with chicken, spinach, and 3 kinds of cheese. They’re prepared in a single pan on the stovetop and completed in the oven. A simple, family-friendly weeknight supper.


Preparation 45 minutes

Cook 30 minutes

Overall 1 hr 15 minutes

  • Preheat the oven to 350 ° F( 180 ° C).

  • If you’re utilizing fresh child spinach, bring a big pan of salted water to a boil over high heat. Include the spinach and cook up until wilted however still intense green, 1 to 3 minutes. Drain pipes and wash under cold running water and drain once again. Squeeze the spinach to launch as much liquid as you can, pat it entirely dry, and after that coarsely slice it. If you’re utilizing frozen sliced spinach, position the spinach in a colander set over the sink to drain pipes. Squeeze to launch as much liquid as you can, then pat the spinach entirely dry.
  • In a 12-inch (30-cm) ovenproof frying pan over medium-high heat, warm the oil. Include the onion and garlic, season with salt and pepper, and cook, stirring sometimes, up until the onion is clear, 4 to 6 minutes. Let cool.

  • In a big bowl, stir together the onion mix, spinach, chicken, sour cream, half the mozzarella and half the white and yellow Cheddar, and all the cilantro.

  • If you’re utilizing corn tortillas, cover the stack of tortillas in aluminum foil and pop them into the oven for 5 minutes to make them more flexible. If you’re utilizing flour tortillas, just continue with therecipe There’s no requirement to warm them.
  • Eliminate the frying pan and slick it with simply adequate olive oil to coat it. Spread 1 cup enchilada sauce in the frying pan and put 2 cups sauce in a pie plate or a shallow bowl.

  • Utilizing tongs, dip a tortilla in the sauce and coat both sides. Location the tortilla on a work surface area, spoon a couple of tablespoons chicken filling along the center of the tortilla, and roll it up. Location the enchilada, joint side down, in the frying pan. Repeat with the staying tortillas and filling.

  • Drizzle the staying enchilada sauce, consisting of any sauce that’s left in the pie meal, uniformly over the enchiladas, and spray with the staying mozzarella and white and yellow Cheddar.

  • Transfer the frying pan to the oven and bake up until the cheese is melted and the sauce is bubbling, 30 to 35 minutes. Garnish with the scallions and cilantro and serve right now.

Serving: 1 enchilada Calories: 372 kcal (19%) Carbohydrates: 23 g (8%) Protein: 26 g (52%) Fat: 21 g (32%) Hydrogenated Fat: 10 g (63%) Polyunsaturated Fat: 2 g Monounsaturated Fat: 7 g Cholesterol: 79 mg (26%) Salt: 346 mg (15%) Potassium: 796 mg (23%) Fiber: 4 g (17%) Sugar: 5 g (6%) Vitamin A: 7825 IU (157%) Vitamin C: 27 mg (33%) Calcium: 338 mg (34%) Iron: 3 mg (17%)

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Initially released September 7, 2017

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