Recipe Background
Mmmmm, Chicken & Spinach Enchiladas just sound great, don't they? Tender, savory chicken breasts and fresh spinach in a Tex-Mex blend of spices, with plenty of sour cream and cheese. And then wrapped in a tortilla, topped with enchilada sauce and even more cheese... yes, these Chicken & Spinach Enchiladas are the key to a good time. You'll be wrapped up in a great flavor after one bite!
Mmmmm, Chicken & Spinach Enchiladas just sound great, don't they? Tender, savory chicken breasts and fresh spinach in a Tex-Mex blend of spices, with plenty of sour cream and cheese. And then wrapped in a tortilla, topped with enchilada sauce and even more cheese... yes, these Chicken & Spinach Enchiladas are the key to a good time. You'll be wrapped up in a great flavor after one bite!
Ingredients
- 1 tablespoon butter
- 1/2 cup green onions sliced
- 2 cloves garlic minced
- 2 large chicken breast halves cooked, diced
- 1 (10-ounce) package frozen chopped spinach thawed, drained and squeezed dry
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 1 1/2 cups Monterey Jack cheese shredded, divided
- 1 1/2 cups mozzarella cheese shredded, divided
- 5 (10-inch) flour tortillas
- 2 (10-ounce) cans enchilada sauce
Directions
- Preheat the oven to 350 degrees F.
- Melt the butter in a saucepan over medium heat.
- Add the green onions and the garlic to the butter and cook, while stirring, until fragrant and softened, about 2 minutes.
- Stir the chicken, the spinach, the chili powder, the black pepper, and the salt into the green onion mixture and cook until heated through, about 5 minutes.
- Transfer the saucepan from the heat.
- Mix the ricotta cheese, the sour cream, 1 cup of the Monterey Jack cheese, and 1 cup of the mozzarella cheese into the chicken mixture until thoroughly combined.
- Place the tortillas in paper towels and microwave them on high heat until they are warm and soft, about 30-45 seconds.
- Spoon about 3/4 cup of the chicken filling in a line down the center of each of the tortillas.
- Roll the tortillas around the filling and place them seam-side down in a 9x13-inch baking dish.
- Pour the enchilada sauce over the enchiladas.
- Sprinkle the enchiladas with the remaining Monterey Jack cheese and the remaining mozzarella cheese.
- Bake the enchiladas until the filling is bubbling and the cheese topping is browned at the edges, about 30 minutes.
- Serve.
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