"If you like spinach and Mexican food, you'll love these easy chicken enchiladas made with ricotta cheese and spinach." — duboo
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sliced green onions
cooked chicken breast halves, diced
1 (10 ounce) package
frozen chopped spinach - thawed, drained, and squeezed dry
ground black pepper
1 1/2 cups
shredded Monterey Jack cheese, divided
1 1/2 cups
shredded mozzarella cheese, divided
5 (10 inch)
2 (10 ounce) cans
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.
I love spinach, chicken and cheese together with pasta and a good pasta sauce, but did not like it with enchilada sauce.
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."
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
I loved it. We added some red peppers, upped the onion and garlic a bit, as well as using fresh spinach. It was so good we already plan to have it again next week. It will be one of my new "best dishes."
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Chicken Enchiladas
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 371
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