Spinach Chicken Enchiladas
From duboo 10 years ago
- 1 hour to make
- Serves 5
This is my spin on your classic chicken enchiladas with a little Italian flair. This is super easy and highly customizable. Like chiles? No problem. Add them. Mushrooms? Go for it. My original recipe is listed and it includes sour cream, but sometimes I leave it out as I have one frequent guest who does not like sour cream. Read more I don't think it suffers badly without it. Serve with a little shredded lettuce and a side of re-fried beans and Spanish rice and it will be just like down town. Enjoy. See less
Ingredients
- 1 tablespoon butter shopping list
- 1/2 cup sliced green onions shopping list
- 2 cloves garlic, minced shopping list
- 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry shopping list
- 1 cup ricotta cheese shopping list
- 1/2 cup sour cream shopping list
- 1 1/2 cups shredded monterey jack cheese shopping list
- 1 1/2 cup mozzarella cheese shopping list
- 5 10 inch flour tortillas shopping list
- 2 large chicken breasts, fully cooked and diced shopping list
- 2 10 ounce cans enchilada sauce shopping list
- 1/2 teaspoon chili powder shopping list
- 1/4 teaspoon black pepper shopping list
- 1/8 teaspoon salt shopping list
How to make it
- Preheat the oven to 350 degrees F.
- Melt butter in a saucepan over medium heat.
- Add garlic and onion; cook for a few minutes until fragrant, but not brown.
- Stir in spinach, chicken, pepper, chili powder and salt, and cook for about 5 more minutes.
- Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese and 1 cup of mozzarella cheese.
- Warm tortillas in a plastic bag in the microwave for 30-45 seconds, or until mildly warm to make them more flexible.
- Spoon about 3/4 cup of the spinach mixture onto the center of each tortilla.
- Roll up, and place seam side down in a 9x13 inch baking dish.
- Pour enchilada sauce over the top, and sprinkle with the remaining Monterey Jack and mozzarella cheeses.
- Bake for 30 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
The Rating
Reviewed by 2 people-
Now these are my kind of enchiladas!!
mommyluvs2cook
in Santa Fe loved it
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Yum Yum Duboo! These were most definitely inhaled by everyone in my house! I didn't measure out the filling for each tortilla, but just put in what looked like a good amount. I ended up getting six enchiladas. I'm so glad I tried this..it is now ...more
mommyluvs2cook
in Santa Fe loved it
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Good grub even if I did use way too much brown sugar in the enchilada sauce. Mother liked it too. And that's big because she usually twists her nose up at anything Mexican.
1/24/14
pointsevenout
in Athens loved it
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