For a spicier kick, add a pinch of cayenne pepper to the chicken mixture. To prevent tortillas from tearing, warm them slightly before filling and rolling. Feel free to substitute other cheeses, such as cheddar or pepper jack, according to your preference. If you have leftover rotisserie chicken, it's a great shortcut for this recipe. These enchiladas can be assembled ahead of time and baked just before serving. Cover and refrigerate for up to 24 hours.
Spinach and Chicken Enchiladas
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING5 People
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VIEWS229
Indulge in the comforting embrace of these enchiladas, where savory chicken and vibrant spinach meld with creamy cheeses in a symphony of Mexican-inspired flavors. A delightful and satisfying dish, perfect for a cozy night in or a festive gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol112 mg
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Fiber5 g
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Protein43 g
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Saturated Fat17 g
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Sodium1296 mg
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Sugar3 g
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Fat35 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 7 mins Melt butter in a medium saucepan over medium heat. Add green onions and garlic; cook, stirring frequently, until softened and fragrant, about 2 minutes. Stir in diced chicken, spinach, chili powder, black pepper, and salt. Cook until heated through, about 5 minutes. Remove from heat.
03 Step
Recipe View 5 mins In a large bowl, combine ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup mozzarella cheese with the chicken mixture. Mix well until thoroughly combined and creamy. Reserve remaining Monterey Jack and mozzarella cheeses for topping. (5 minutes)
04 Step
Recipe View 1 mins Warm the flour tortillas: Wrap tortillas in a damp paper towel and microwave for 30-45 seconds, or until pliable. (1 minute)
05 Step
Recipe View 10 mins Spoon about 3/4 cup of the chicken and spinach filling down the center of each tortilla. Roll tortillas tightly around the filling and place seam-side down in a lightly greased 9x13-inch baking dish. (10 minutes)
06 Step
Recipe View 2 mins Pour enchilada sauce evenly over the filled enchiladas. Sprinkle the remaining 1/2 cup Monterey Jack cheese and 1/2 cup mozzarella cheese over the top. (2 minutes)
07 Step
Recipe View 30 mins Bake in the preheated oven until the filling is bubbly and the cheese is melted and lightly browned, about 25-30 minutes. Let cool for a few minutes before serving. (30 minutes)
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Hailee Hegmann
Feb 13, 2025I added some diced jalapeños to the filling for extra heat, and it was delicious!
Noble Swaniawski
Dec 29, 2024The recipe was easy to follow, and the enchiladas turned out perfectly. I will definitely make these again.
Alfred Bode
Sep 2, 2024So yummy. I made it exactly according to the recipe, and the flavor combination was amazing.
Ignacio Towne
Mar 15, 2024These were a hit! My family loved them, and they were surprisingly easy to make.
Elmore Effertz
Oct 26, 2023I used gluten-free tortillas, and they worked great. A delicious and adaptable recipe!