Spinach and Chicken Enchiladas

Name: Spinach and Chicken Enchiladas
Total time: 60
Yield: 5
Ingredients: 1 tablespoon butter; ½ cup sliced green onions; 2 cloves garlic, minced; 2 large cooked chicken breast halves, diced; 1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry; ½ teaspoon chili powder; ¼ teaspoon ground black pepper; ⅛ teaspoon salt; 1 cup ricotta cheese; ½ cup sour cream; 1 ½ cups shredded Monterey Jack cheese, divided; 1 ½ cups shredded mozzarella cheese, divided; 5 (10 inch) flour tortillas; 2 (10 ounce) cans enchilada sauce

Recipe by duboo from allrecipes.com

Dinner 60 Mins.

Ingredients

5 servings

•

1 tablespoon butter
•

½ cup sliced green onions
•

2 cloves garlic, minced
•

2 large cooked chicken breast halves, diced
•

1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
•

½ teaspoon chili powder
•

¼ teaspoon ground black pepper

•

⅛ teaspoon salt
•

1 cup ricotta cheese
•

½ cup sour cream
•

1 ½ cups shredded Monterey Jack cheese, divided
•

1 ½ cups shredded mozzarella cheese, divided
•

5 (10 inch) flour tortillas
•

2 (10 ounce) cans enchilada sauce

Instructions

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