Spinach and Chicken Enchiladas

Spinach and Chicken Enchiladas

12
Jay 80

"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

1 h servings 756 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 756 kcal
  • 38%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 48.8 g
  • 98%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1357 mg
  • 54%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 17 Ratings

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Most helpful positive review

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 wil...

Most helpful critical review

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

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 wil...

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 mad...

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, 8oz pork carnitas for the chicken, sweet onion for the green onion (1/2 the amount), and homemade sauce. The salsa verde ...

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

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 "bes...

I made these a while back on a different site that Duboo has these posted on and just realized it's published here! Great enchilada recipe, and the whole family loved them :)