How to Make Spinach and Chicken Enchiladas - A Step-by-Step Guide

Enchiladas are a beloved Mexican dish that combines the flavors of rich, spicy sauce, tender meat, and melty cheese all wrapped up in a warm tortilla. They are a popular comfort food and are often served at family gatherings, potlucks, and parties. This recipe for Spinach and Chicken Enchiladas puts a unique spin on the classic dish by adding a healthy dose of leafy greens to the mix.

Spinach and Chicken Enchiladas are a great way to sneak some extra veggies into your family's diet whi...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 5
  • Yield: 5 servings

  • 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.
  • Nutrition

    688 cal.

    • Total Fat: 35g
    • Saturated Fat: 17g
    • Cholesterol: 112mg
    • Sodium: 1296mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 43g
    • Vitamin C: 14mg
    • Calcium: 754mg
    • Iron: 6mg
    • Potassium: 851mg