Spinach and Chicken Enchiladas

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.

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Reviews (6)

Your Rating:

5

Ashley O

Nov. 18, 2012

"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...." See more"

3

danielle

Oct. 3, 2012

"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."..." See more"

2

tam tam

Jan. 20, 2013

"very good, but I would use fresh spi nach or just half of frozen spinach-only because I don't care for the taste of frozen..." See more"