Delicious Spinach and Chicken Enchiladas Recipe | Easy and Flavorful

Craving something flavorful and comforting? Look no further! These Spinach and Chicken Enchiladas are a delightful fusion of tender chicken, nutritious spinach, and creamy ricotta cheese, all wrapped in soft flour tortillas and smothered in rich enchilada sauce. Perfect for any Mexican food lover, this dish is sure to become a family favorite.

The Best Spinach and Chicken Enchiladas Recipe

Notes on Ingredients

Using quality ingredients can make a world of difference in this recipe. Here’s a closer look:

• Butter: Adds richness and helps sauté the green onions and garlic to perfection.
• Green Onions & Garlic: These aromatic staples create a savory base for the filling.
• Cooked Chicken: Diced to perfection, providing a hearty protein source.
• Spinach: Nutrient-rich and adds a vibrant green color.
• Ricotta Cheese & Sour Cream: These give the filling its creamy texture and tangy flavor.
• Monterey Jack & Mozzarella Cheese: Melty, gooey goodness that makes these enchiladas irresistible.
• Flour Tortillas: Soft and pliable, ideal for rolling around the filling.
• Enchilada Sauce: The finishing touch that brings all the flavors together.

How to Make Spinach and Chicken Enchiladas

1. Preheat and Prep: Start by preheating your oven to 350 degrees F (175 degrees C). While the oven heats, melt butter in a saucepan over medium heat. Add the green onions and garlic, cooking until they are fragrant and softened, about 2 minutes.
2. Combine the Filling: Stir in the diced chicken, thawed and drained spinach, chili powder, black pepper, and salt. Cook this mixture until it’s heated through, approximately 5 minutes, then remove from heat.
3. Mix the Cheeses: In a separate bowl, combine ricotta cheese, sour cream, 1 cup of Monterey Jack cheese, and 1 cup of mozzarella cheese. Blend this mixture into the chicken and spinach until thoroughly combined.
4. Prepare the Tortillas: Warm the tortillas by placing them in a plastic bag and microwaving on high for 30 to 45 seconds until they are soft and pliable.
5. Assemble the Enchiladas: Spoon about 3/4 cup of the chicken filling down the center of each tortilla, then roll them up and place seam-side down in a 9×13-inch baking dish.
6. Add Sauce and Cheese: Pour enchilada sauce over the filled tortillas and sprinkle the remaining Monterey Jack and mozzarella cheeses on top.
7. Bake: Place the baking dish in the preheated oven and bake until the filling is bubbling and the cheese topping is browned at the edges, about 30 minutes.

How to Serve Spinach and Chicken Enchiladas

These enchiladas are best served hot, straight out of the oven. Pair them with:

• Rice and Beans: Classic sides that complement the rich flavors of the enchiladas.
• Guacamole and Salsa: Add some fresh and tangy elements to your meal.
• Sour Cream: A dollop on top can enhance the creamy texture.

How to Store Spinach and Chicken Enchiladas

• Refrigerate: Place any leftovers in an airtight container and store in the refrigerator for up to 3 days.
• Freeze: For longer storage, wrap each enchilada individually in foil, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Reheat in the oven at 350 degrees F until heated through.

Nutrition information

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

FAQs About Spinach and Chicken Enchiladas

The Best Spinach and Chicken Enchiladas Recipe

Discover the best Spinach and Chicken Enchiladas recipe with ricotta cheese and spinach. Perfect for a Mexican-themed dinner, this easy recipe is full of flavor.

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Prep Time 20 minutes mins

Cook Time 1 day d 40 minutes mins

Total Time 1 hour hr

Course Dinner Plate

Cuisine Mexican

Servings 5 servings

Calories 773.2 kcal

Ingredients

  

• 1 tablespoon butter
• ½ 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
• ½ teaspoon chili powder
• ¼ teaspoon ground black pepper
• ⅛ teaspoon salt
• 1 cup ricotta cheese
• ½ cup sour cream
• 1 ½ cups shredded Monterey Jack cheese divided
• 1 ½ cups shredded mozzarella cheese divided
• 5 10 inch flour tortillas
• 2 10 ounce cans enchilada sauce

Instructions

 

• 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 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 9×13-inch baking dish.
• Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 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.

Keyword Chicken Enchiladas, Comfort Food Delights, Mexican Cuisine, Spinach

Enjoy these delicious Spinach and Chicken Enchiladas, a perfect blend of creamy, cheesy, and savory goodness!