Recipe by duboo
"If you like spinach and Mexican food, you'll love these easy chicken enchiladas made with ricotta cheese and spinach."
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sliced green onions
cooked chicken breast halves, diced
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
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
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.
I love spinach, chicken and cheese together with pasta and a good pasta sauce, but did not like it with enchilada sauce.
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.
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!
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 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.
Hubby made these the other day, added 8oz of sautéed mushrooms to the recipe and we thought it was wonderful. Would definitely make again.
* 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: 352
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