Mealime recipe · lives on in MealPot
Creamy Coriander Chicken "Enchilada" Skillet with Spinach & Mushrooms
- 30 min
- 2–6 servings
- 706 kcal / serving
A creamy, tangy chicken skillet features spinach and mushrooms folded into a cornbread-like sauce with mozzarella, making a cozy weeknight skillet. The combination stays tender and saucy, finishing under a hot broiler for melty cheese.
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Ingredients
- 1 (5 oz) pkgbaby spinach
- ¾ lbchicken breasts, boneless skinless
- 8 fl ozchicken or vegetable broth
- ½ lbcremini mushrooms
- 2 clovesgarlic
- ½ (8 oz) blockmozzarella cheese
- ¼ cupplain Greek yogurt
- 2small flour tortillas
- 1tomato
- ½ mediumyellow onion
- tomatoes
- yellow onions
From the pantry: all-purpose flour, black pepper, butter, unsalted, chili powder, coriander, ground, cumin, ground, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · stainless steel or cast iron skillet · stirring spoon · whisk or fork
Directions
- 1) In a small saucepan, melt butter and whisk in flour until lightly golden, about 1 minute. Add broth, salt, and coriander; bring to a boil, then simmer until thickened and set aside.
- 2) Rinse and dry produce; dice the tomato, slice the mushrooms, and mince the garlic. Peel and dice the onion and set everything aside with the spinach.
- 3) Pat the chicken dry and cut into bite-sized pieces.
- 4) Heat an ovenproof skillet over medium-high. Add butter, then the chicken and vegetables; sprinkle spices and cook, stirring occasionally, until the chicken is cooked through and the veggies soften.
- 5) Preheat the oven broiler to high and position the rack in the upper third of the oven.
- 6) Coarsely grate the mozzarella.
- 7) Stir the yogurt into the reserved sauce until smooth.
- 8) Slice the tortillas into 2-inch strips. Add the tortilla strips and the sauce to the skillet with the chicken and vegetables; fold in the spinach handfuls until wilted. Remove from heat and top with the mozzarella, then broil until melted and bubbly, 3–5 minutes.
Two tips
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Top with chopped tomato for extra brightness or serve alongside the dish.
Nutrition per serving
- Calories
- 706 kcal
- Protein
- 66 g
- Carbs
- 37 g
- Fat
- 34 g
- Fiber
- 5 g
- Sodium
- 745 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.