Name: Spinach and Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: Butter - 1 tablespoon; Sliced green onions - ½ cup; Garlic, minced - 2 cloves; Cooked chicken breast halves, diced - 2 large; Frozen chopped spinach - thawed, drained, and squeezed dry - 1 (10 ounce) package; Chili powder - ½ teaspoon; Ground black pepper - ¼ teaspoon; Salt - ⅛ teaspoon; Ricotta cheese - 1 cup; Sour cream - ½ cup; Shredded Monterey Jack cheese, divided - 1 ½ cups; Shredded mozzarella cheese, divided - 1 ½ cups; Flour tortillas - 5 (10 inch); Enchilada sauce - 2 (10 ounce) cans

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spinach and Chicken Enchiladas

1. Butter - 1 tablespoon

2. Sliced green onions - ½ cup

3. Garlic, minced - 2 cloves

4. Cooked chicken breast halves, diced - 2 large

5. Frozen chopped spinach - thawed, drained, and squeezed dry - 1 (10 ounce) package

6. Chili powder - ½ teaspoon

7. Ground black pepper - ¼ teaspoon

8. Salt - ⅛ teaspoon

9. Ricotta cheese - 1 cup

10. Sour cream - ½ cup

11. Shredded Monterey Jack cheese, divided - 1 ½ cups

12. Shredded mozzarella cheese, divided - 1 ½ cups

13. Flour tortillas - 5 (10 inch)

14. Enchilada sauce - 2 (10 ounce) cans

How to cook deliciously - Spinach and Chicken Enchiladas

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

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.

3. Stage

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 9x13-inch baking dish.

4. Stage

Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.

5. Stage

Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.