Spinach and Chicken Enchiladas Recipe - Allrecipes.com
Spinach and Chicken Enchiladas Recipe
  • READY IN 1 hr

Spinach and Chicken Enchiladas

Recipe by  

"If you like spinach and Mexican food, you'll love these easy chicken enchiladas made with ricotta cheese and spinach."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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 9x13-inch baking dish.
  4. Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
  5. Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 10, 2013

We enjoyed these enchiladas, like someone else said, Italian and Mexican all rolled up in one. I had fresh spinach so just waited until the end of the cooking and tossed handfuls in and just wilted it. I had to use half green and half red sauce on top since I accidentally picked up two different kinds. Thanks Duboo.

 
Most Helpful Critical Review
Feb 01, 2013

I love spinach, chicken and cheese together with pasta and a good pasta sauce, but did not like it with enchilada sauce.

 

16 Ratings

Nov 18, 2012

Excellent!! I added green peppers and mushrooms to the mix as well. I couldn't find the enchilada sauce in the grocery store, so I used pasta sauce instead.

 
May 09, 2013

What a terrific way to marry Italian and Mexican. Great recipe. Wouldn't change a thing, except that I would recommend greasing the baking dish. We actually got 6 enchiladas in this batch. I made 3 with hot enchilada sauce and 3 mild. I also put some sauce on the bottom of the baking dish before I put the enchiladas in. Thanks Duboo for a great recipe!

 
Oct 03, 2012

My husband and I really enjoyed this unique enchilada idea. Spice was right where I like it, a bit of a kick but not "hot."

 
Jan 20, 2013

very good, but I would use fresh spi nach or just half of frozen spinach-only because I don't care for the taste of frozen

 
Apr 16, 2014

I made a few substitutions for what we had: cottage cheese for ricotta, 80z pork carnitas for the chicken, sweet onion for the green onion (1/2 the amount), and homemade sauce. The salsa verde I had was fresh so needed something to smooth it out, it was also a little heavy on the garlic so I didn't use additional. I used fresh spinach and just chopped it and mixed in with the cheese mixture along with the onions. I added everything to the tortillas (8 in) cold and tossed it in the oven for 25 minutes. It sounds like a ton of changes but in my head it's only a couple. We got 4 servings but I didn't measure too carefully.

 
Jun 23, 2013

Hubby made these the other day, added 8oz of sautéed mushrooms to the recipe and we thought it was wonderful. Would definitely make again.

 

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Nutrition

  • Calories
  • 756 kcal
  • 38%
  • Carbohydrates
  • 51.9 g
  • 17%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 39.1 g
  • 60%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 48.8 g
  • 98%
  • Sodium
  • 1357 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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