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Spinach and Chicken Enchiladas

Spinach and Chicken Enchiladas

Enjoy these delicious Spinach and Chicken Enchiladas made with ricotta cheese and spinach, perfect for a Mexican food lover.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 5 enchiladas
Calories 688 kcal

Equipment

  • oven
  • microwave
  • Saucepan
  • 9x13-inch baking dish

Ingredients
  

Filling

  • 1 tablespoon butter
  • 0.5 cup sliced green onions
  • 2 cloves garlic, minced
  • 2 large cooked chicken breast halves, diced
  • 1 package (10 ounce) frozen chopped spinach, thawed, drained, and squeezed dry
  • 0.5 teaspoon chili powder
  • 0.25 teaspoon ground black pepper
  • 0.125 teaspoon salt
  • 1 cup ricotta cheese
  • 0.5 cup sour cream
  • 1.5 cups shredded Monterey Jack cheese, divided
  • 1.5 cups shredded mozzarella cheese, divided
  • 5 pieces (10 inch) flour tortillas
  • 2 cans (10 ounce) enchilada sauce

Instructions
 

Preparation

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • Place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. Spoon about ¾ 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.
  • Pour enchilada sauce over filled enchiladas and sprinkle the remaining ½ cup of Monterey Jack and mozzarella cheeses over the top.
  • Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.

Notes

This recipe serves 5 enchiladas and can be easily doubled for larger gatherings.

Nutrition

Serving: 1enchiladaCalories: 688kcalCarbohydrates: 49gProtein: 43gFat: 35gSaturated Fat: 17gCholesterol: 112mgSodium: 1296mgPotassium: 851mgFiber: 5gSugar: 3gVitamin C: 14mgCalcium: 754mgIron: 6mg
Keyword Chicken, enchiladas, ricotta cheese, spinach, Spinach and Chicken Enchiladas
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