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Chicken Spinach Enchiladas

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
5 servings
Dinner
Chicken Spinach Enchiladas
Ingredients
  • 1 tablespoon butter
  • 1/2 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
  • 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 shredded Monterey Jack cheese, divided
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 5 (10 inch) flour tortillas
  • 2 (10 ounce) cans enchilada sauce
Instructions
1
Firstly, preheat your oven to the optimal temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Next, melt butter in a saucepan over medium heat and cook the green onions alongside garlic until they are fragrant and have softened, approximately 2 minutes. Combine this mixture with chicken, spinach, chili powder, black pepper, and salt in a bowl and cook until heated through, roughly 5 minutes. Take the saucepan off the heat.
3
Now, blend ricotta cheese, sour cream, 1 cup of Monterey Jack cheese, and 1 cup of mozzarella cheese into the chicken mixture until everything is well combined. Set aside the remaining 1 cup of Monterey Jack and mozzarella cheese for a topping.
4
Subsequently, place tortillas into a plastic bag, seal the bag, and microwave it on high for 30 to 45 seconds until they are warm and soft. Spoon about 3/4 cup of the chicken filling down the center of each tortilla in a straight line. Roll the tortillas around the filling and place them seam-side down into a 9x13-inch baking dish.
5
After that, pour enchilada sauce over the filled tortillas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheese over the top.
6
Lastly, bake the enchiladas in the preheated oven until the filling is bubbling and the cheese topping is browned at the edges, approximately 30 minutes.