Description
If you like spinach and Mexican food, you’ll love these easy chicken enchiladas made with ricotta cheese and spinach.
Ingredients
- 1 tablespoon butter
- ½ cup sliced green onions
- 2 cloves garlic, minced
- 2 large cooked chicken breast halves, diced
- 1 (10 ounce) package frozen chopped spinach – thawed, drained, and squeezed dry
- ½ teaspoon chili powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- 1 cup ricotta cheese
- ½ cup sour cream
- 1 ½ cups shredded Monterey Jack cheese, divided
- 1 ½ cups shredded mozzarella cheese, divided
- 5 (10 inch) flour tortillas
- 2 (10 ounce) cans enchilada sauce
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened
- about 2 minutes. Stir chicken
- spinach
- chili powder
- black pepper
- and salt into the green onion mixture and cook until heated through
- about 5 minutes. Remove from heat. Mix ricotta cheese
- sour cream
- 1 cup Monterey Jack cheese
- and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping.
- Place tortillas into a plastic bag
- seal bag
- and microwave on high until warm and soft
- 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9×13-inch baking dish.
- Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
- Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges
- about 30 minutes.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 5