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Five-Ingredient One-Skillet Green Chicken Enchiladas

Five-Ingredient, One-Skillet Green Chicken Enchiladas

Servings 2 people

Ingredients

  • 1 (1/2 pound) boneless, skinless chicken breast
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1 (12 to 16 ounce) jar tomatillo salsa (also called salsa verde), divided
  • 2 packed cups fresh spinach, optional
  • 1 1/2 cups (6 ounces) Pepper Jack cheese, shredded, divided
  • 1/4 cup sour cream
  • 4 to 6 (6-inch) corn tortillas
  • Optional toppings: avocado, cilantro, cotija cheese, hot sauce, lime wedges

Substitutions

  • Chicken breasts—> 2 boneless, skinless chicken thighs will also work, but simmer the chicken thighs in the salsa verde for a few minutes (3 to 4) over low heat until they are easily shreddable. Ground chicken or turkey are also good options, but remember they let off a LOT of water when being cooked, so cook the ground meat until ALL water evaporates, then stir in the salsa verde.
  • Garlic powder—> this just gives the chicken some flavor. You can also use onion powder, or a bit of chili powder, a tiny pinch of cayenne, etc. You get it. Just season the chicken with something else tasty other than salt.
  • Tomatillo salsa (salsa verde)—> jarred red salsa will also work here! Pico de gallo will not. Pretty much any liquidy, delicious salsa will work.
  • Fresh spinach—> 1 cup frozen spinach. 1 1/2 cups finely chopped kale would be delish. Or, just add in 1 cup of any easy veggie. Leftover grilled vegetables from last night, canned artichokes, jarred roasted red peppers, 1 cup frozen or fresh corn kernels…. just make sure to chop it up very finely before stirring it in.
  • Pepper Jack cheese—> I use Pepper Jack cheese here to add as much flavor as possible with as few ingredients as possible. By using pepper jack, I didn’t have to add any hot sauce or red pepper flakes into the enchilada filling. So, if you use Cheddar or another cheese, and you like heat, be sure to add 1 tablespoon hot sauce or 1/4 teaspoon red pepper flakes to the filling.
  • Sour cream—> cream cheese, Greek yogurt, plain yogurt, mascarpone (random, but maybe you have some in your fridge…?), etc.
  • Corn tortillas—> I also like flour or a Siete grain-free tortilla here, but they do get a little soggy. I don’t mind it, but some of my recipe testers hugely preferred corn.

Instructions

  • Preheat oven to 400 degrees F. 
  • Cut the chicken breast into 1-inch cubes.
  • Warm the olive oil in a 10-inch oven-proof skillet over medium-high heat. Add the chicken in an even layer and sprinkle with salt and garlic powder. Allow to cook for several minutes, then use a fork to flip the pieces over. Yes, use a fork, not a spatula. Just trust me. 
  • Turn the heat down to low after you flip the chicken. Cook for 2 more minutes or until you don’t see any pink in the chicken. Pour in 1/4 cup of tomatillo salsa (don’t wash the 1/4 cup—you’ll need it again!) and, using two forks (this is why I made you use a fork! No need to dirty a spatula, too) tear the chicken into small pieces. If you want to add the spinach, stir it in now and cook until wilted, a couple minutes.
  • Turn off the heat. Stir in 1 cup of the cheese and all of the sour cream. 
  • Wrap the tortillas in a damp paper towel and microwave in 10 second intervals, until pliable. Don’t skip this step: they’ll rip!
  • Holding a tortilla in one hand, scoop 1/4 cup of the mixture into each tortilla, roll it up, and place it seam-side down onto a plate while you roll the others. 
  • Pour a couple tablespoons of the salsa verde into the skillet (it’s fine if the skillet still has chicken or sour cream or cheese in it!) and spread it around the bottom to prevent the enchiladas from sticking. Place the tortillas seam-side down into the skillet.
  • Pour the remaining salsa all over the tortillas. Sprinkle the remaining cheese over top. Bake for 10 minutes.
  • Garnish with avocado, cilantro, hot sauce, cotija cheese, etc. if desired. Serve immediately. 

Notes

  • If you can’t handle a bit of heat, use Cheddar or a Mexican cheese rather than the Pepper Jack. If you can handle it, be sure to use it—it adds a nice kick without using any extra ingredients. 
  • Want to use less dairy? Omit the sour cream. Most typical enchiladas do not include sour cream, but it makes them deliciously creamy!
  • I often use flour tortillas for enchiladas, but be forewarned that they do get a bit soggy.
  • A few of my testers wished they’d had even more sauce. I personally didn’t need it, but if you love things saucy, be sure to purchase two jars, especially if your jars only have 12 ounces of salsa.
Author: Caroline Chambers