Spinach and Chicken Enchiladas

Spinach and Chicken Enchiladas

11
duboo 58

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

Ingredients 1 h {{adjustedServings}} servings 756 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 756 kcal
  • 38%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 48.8 g
  • 98%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1357 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

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  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 11

  1. 15 Ratings

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*Sherri*
9/10/2013

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
11/18/2012

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.

Volleyballmom
5/9/2013

What a terrific way to marry Italian and Mexican. Great recipe. Wouldn't change a thing, except that I would recommend greasing the baking dish. We actually got 6 enchiladas in this batch. I made 3 with hot enchilada sauce and 3 mild. I also put some sauce on the bottom of the baking dish before I put the enchiladas in. Thanks Duboo for a great recipe!