Spinach And Chicken Enchiladas Recipe

Name: Spinach And Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1/2 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; 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 shredded Monterey Jack cheese, divided; 1 1/2 cups shredded mozzarella cheese, divided; 5 (10 inch) flour tortillas; 2 (10 ounce) cans enchilada sauce

Servings: persons

1 tablespoon butter
1/2 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
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 shredded Monterey Jack cheese, divided
1 1/2 cups shredded mozzarella cheese, divided
5 (10 inch) flour tortillas
2 (10 ounce) cans enchilada sauce

1
Preheat oven to 350 degrees F (175 degrees C).
2
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
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
Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
5
Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.

1034

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon butter, 1/2 cup sliced green onions, 2 cloves garlic, minced, 2 large cooked chicken breast halves, diced, and more.

Yes, Spinach And Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Chicken Enchiladas

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