If you like spinach and Mexican food, you’ll love these easy chicken enchiladas made with ricotta cheese and spinach.
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
- 1/8 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
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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 9×13-inch baking dish.
Step 4
Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
Step 5
Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 688 | |
% Daily Value * | |
Total Fat35g | 45% |
Saturated Fat17g | 87% |
Cholesterol112mg | 37% |
Sodium1296mg | 56% |
Total Carbohydrate49g | 18% |
Dietary Fiber5g | 19% |
Total Sugars3g | |
Protein43g | |
Vitamin C14mg | 69% |
Calcium754mg | 58% |
Iron6mg | 32% |
Potassium851mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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