Making homemade enchiladas doesn’t have to be time-consuming, especially if you start with shredded cooked chicken that’s left over from last Sunday’s supper or purchased at your market. If you’d like to use corn tortillas instead of flour tortillas, wrap the stack of tortillas in aluminum foil and slip them in the preheated oven until they are pliable, about 5 minutes. Corn tortillas fold more easily when they’re heated.
Chicken and Cheese Enchiladas
- 1 Tbs. olive oil, plus more for greasing
- Kosher salt and freshly ground pepper
- 1 lb. (500 g) baby spinach
- 1 yellow onion, diced
- 1 garlic clove, minced
- 2 cups (12 oz./375 g) shredded cooked chicken
- 1/2 cup (4 oz./125 g) sour cream
- 1 cup (4 oz./125 g) shredded mozzarella cheese
- 1/2 cup (2 oz./60 g) shredded white cheddar cheese
- 1/2 cup (2 oz./60 g) shredded yellow cheddar cheese
- 2 Tbs. chopped fresh cilantro, plus more for garnish
- 2 cans (each 15 oz.) green enchilada sauce
- 6 to 8 flour tortillas
- 2 green onions, white and pale green portions, thinly sliced
1. Preheat an oven to 350°F (180°C). Lightly grease a large cast-iron skillet.
2. Bring a large saucepan of salted water to a boil over high heat. Add the spinach and cook until wilted but still bright green, 2 to 3 minutes. Rinse under cold running water and drain well, then coarsely chop. Set aside.
3. In a large nonstick skillet over medium-high heat, warm the olive oil. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Let cool.
4. In a large bowl, stir together the onion mixture, spinach, chicken, sour cream, half of the mozzarella and cheddar, and the cilantro.
5. To assemble the enchiladas, spread 1 cup (8 fl. oz./250 ml) of the enchilada sauce in the prepared skillet. Pour 2 cups (16 fl. oz./500 ml) of the sauce into a pie dish or a shallow bowl. Using tongs, dip a tortilla into the sauce. Place the tortilla on a work surface, add a few tablespoons of the chicken filling down the center, and roll up the tortilla. Place the enchilada, seam side down, in the skillet. Repeat with the remaining tortillas and filling. Drizzle all of the remaining sauce, including any left in the pie dish, evenly over the enchiladas, and sprinkle with the remaining mozzarella and cheddar.
6. Transfer to the oven and bake until the cheese is melted and the sauce is bubbling, 30 to 35 minutes. Garnish with the green onions and cilantro and immediately. Serves 6 to 8.
Find more than 20 easy-to-cook recipes that help you make the most
of your skillet in our cookbook The Skillet Supper Cookbook.