Spinach and Chicken Enchiladas recipe
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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
Nutrition Info
- 687.7 caloriescarbohydrate: 49.4 gcholesterol: 112.3 mgfat: 35.2 gfiber: 5.4 gprotein: 43.2 gsaturatedFat: 17.3 gservingSize: -sodium: 1295.6 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Spinach and Chicken Enchiladas
Directions
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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.