Spinach and Chicken Enchiladas

Spinach and Chicken Enchiladas

10 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
duboo
Recipe by  duboo

“If you like spinach and Mexican food, you'll love these easy chicken enchiladas made with ricotta cheese and spinach.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 5 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (10)

Rate This Recipe
*Sherri*
6

*Sherri*

We enjoyed these enchiladas, like someone else said, Italian and Mexican all rolled up in one. I had fresh spinach so just waited until the end of the cooking and tossed handfuls in and just wilted it. I had to use half green and half red sauce on top since I accidentally picked up two different kinds. Thanks Duboo.

Ashley O
6

Ashley O

Excellent!! I added green peppers and mushrooms to the mix as well. I couldn't find the enchilada sauce in the grocery store, so I used pasta sauce instead.

danielle
4

danielle

My husband and I really enjoyed this unique enchilada idea. Spice was right where I like it, a bit of a kick but not "hot."

More Reviews

Similar Recipes

Chicken Enchiladas V
(931)

Chicken Enchiladas V

Spinach Enchiladas
(527)

Spinach Enchiladas

Spicy Chicken Enchiladas
(59)

Spicy Chicken Enchiladas

Homemade Chicken Enchiladas
(18)

Homemade Chicken Enchiladas

Green Chile Chicken Enchiladas
(16)

Green Chile Chicken Enchiladas

Honey-Lime Chicken Enchiladas
(1)

Honey-Lime Chicken Enchiladas

Nutrition

Amount Per Serving (5 total)

  • Calories
  • 809 cal
  • 40%
  • Fat
  • 41.2 g
  • 63%
  • Carbs
  • 51.9 g
  • 17%
  • Protein
  • 56.8 g
  • 114%
  • Cholesterol
  • 149 mg
  • 50%
  • Sodium
  • 1375 mg
  • 55%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Enchiladas V

>

next recipe:

Lightened-Up Chicken Enchiladas