If you like spinach and Mexican food, you'll love these easy chicken enchiladas made with ricotta cheese and spinach.
Ingredients
- butter: 1 Tbsp
- green onions: 0.5 cup (sliced)
- garlic: 2 clove (minced)
- chicken breast halves: 2 piece (diced, cooked)
- frozen chopped spinach - thawed, drained, and squeezed dry: 1 pack (10 ounce pack)
- chili powder: 0.5 tsp
- ground black pepper: 0.25 tsp
- salt: 0.125 tsp
- ricotta cheese: 1 cup
- sour cream: 0.5 cup
- ½ cups shredded Monterey Jack cheese: 1 piece (divided)
- ½ cups shredded mozzarella cheese: 1 piece (divided)
- flour tortillas: 5 piece (10 inch)
- enchilada sauce: 2 cans (10 ounce cans)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
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Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.
