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Simply Delicious

Chicken & Spinach Enchiladas

ChickenTex-MexStove-Top

Time: 1 hour

Yield: 5 servings

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About

Mmmmm, Chicken & Spinach Enchiladas just sound great, don't they? Tender, savory chicken breasts and fresh spinach in a Tex-Mex blend of spices, with plenty of sour cream and cheese. And then wrapped in a tortilla, topped with enchilada sauce and even more cheese... yes, these Chicken & Spinach Enchiladas are the key to a good time. You'll be wrapped up in a great flavor after one bite!

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Ingredients

  • 1 tablespoon butter
  • 1/2 cup green onions, sliced
  • 2 cloves garlic, minced
  • 2 large chicken breast halves, cooked, diced
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 cup ricotta cheese
  • 1/2 cup sour cream
  • 1 1/2 cups Monterey Jack cheese, shredded, divided
  • 1 1/2 cups mozzarella cheese, shredded, divided
  • 5 (10-inch) flour tortillas
  • 2 (10-ounce) cans enchilada sauce

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Melt the butter in a saucepan over medium heat.

Step 3 -Add the green onions and the garlic to the butter and cook, while stirring, until fragrant and softened, about 2 minutes.

Step 4 -Stir the chicken, the spinach, the chili powder, the black pepper, and the salt into the green onion mixture and cook until heated through, about 5 minutes.

Step 5 -Transfer the saucepan from the heat.

Step 6 -Mix the ricotta cheese, the sour cream, 1 cup of the Monterey Jack cheese, and 1 cup of the mozzarella cheese into the chicken mixture until thoroughly combined.

Step 7 -Place the tortillas in paper towels and microwave them on high heat until they are warm and soft, about 30-45 seconds.

Step 8 -Spoon about 3/4 cup of the chicken filling in a line down the center of each of the tortillas.

Step 9 -Roll the tortillas around the filling and place them seam-side down in a 9x13-inch baking dish.

Step 10 -Pour the enchilada sauce over the enchiladas.

Step 11 -Sprinkle the enchiladas with the remaining Monterey Jack cheese and the remaining mozzarella cheese.

Step 12 -Bake the enchiladas until the filling is bubbling and the cheese topping is browned at the edges, about 30 minutes.

Step 13 -Serve.

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