Spinach and Chicken Enchiladas

Spinach and Chicken Enchiladas If you like spinach and Mexican food, you’ll love these easy chicken enchiladas made with ricotta cheese and spinach.

Ingredients

Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 40 mins

    TOTAL : 1 hr

    SERVING : 5

    YIELD : 5 servings

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

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  • 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.

Per Serving: 688 calories; protein 43.2g; carbohydrates 49.4g; fat 35.2g; cholesterol 112.3mg; sodium 1295.6mg.