Skillet Layered Enchiladas with Chicken, Mushrooms, and Spinach
Meals and Entrees
Skip rolling and layer your tortillas and fillings with these enchiladas. We’re big fans of chicken, mushrooms, and spinach but feel free to experiment with any protein and veggies you like. Just make sure they are cooked and hot before layering.
- 1 tablespoon extra-virgin olive oil
- 4 cups sliced mushrooms
- 8 cups baby spinach
- 2 cups shredded or diced cooked chicken
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, divided
¾ teaspoon ground pepper
¼ cup Cabot Salted Butter
¼ cup all-purpose flour
- 2 cups whole milk
1 cup Cabot Vermont Sharp Shredded Cheddar cheese
1 cup shredded Cabot Monterey Jack cheese
- 1 can chopped green chiles
- 12 corn tortillas
¾ cup diced white onion, divided
PREHEAT oven to 450°F.
HEAT oil in a large cast-iron skillet (12-inch) over medium-high heat. Add mushrooms and cook, stirring, until softened, about 4 minutes. Add spinach and cook, stirring, until wilted, about 1 minute. Stir in chicken, cumin, ½ teaspoon salt and ¼ teaspoon pepper. Cook for 1 minute more. Transfer to a large bowl.
HEAT butter in a medium saucepan over medium heat until melted. Whisk in flour and cook, stirring, until the paste bubbles a bit, about 30 seconds. Slowly add the milk while whisking constantly. Cook, stirring, until the mixture thickens, about 2 minutes. Remove the pan from the heat and stir in the shredded Cheddar cheese, Monterey Jack cheese, green chiles and the remaining ½ teaspoon salt and ¼ teaspoon pepper.
SPREAD ½ cup of the sauce in the bottom of the cast iron skillet. Place 4 tortillas over the sauce, overlapping them to cover the bottom. Top with half the chicken mixture and ¼ cup onion. Layer on half the remaining sauce, 4 tortillas, the remaining chicken and ¼ cup onion. Top with the remaining 4 tortillas and sauce.
BAKE the enchiladas until bubbling, 15 to 18 minutes. Sprinkle with the remaining ¼ cup onion before serving.
- Serving Size
- 1/6 of recipe
- per serving
- 29 grams
- Saturated Fat
- 14 grams
- 100 milligrams
- 790 milligrams
- 38 grams
- 6 grams
- 8 grams
- 29 grams
- 459 milligrams