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.
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 9x13-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.