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
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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.

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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 9×13-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.