Prep: 20 mins | Cook: 40 mins | Total: 1 hr | Servings: 5 | Yield: 5 servings
A special dish for a special day! This cheesy enchilada will surely bring a smile to your face. I love how all the ingredients blend very well with each other. Give it a try and taste it yourself. Enjoy!
1 tablespoon butter
½ cup sliced green onions
2 cloves garlic, minced
2 large cooked chicken breast halves, diced
1 (10 ounces) 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 inches) flour tortillas
2 (10 ounce) cans enchilada sauce
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Place a saucepan on the stove and turn the heat to medium.
Step 3: Add in the butter and allow it to melt.
Step 4: Add in the garlic and green onions and cook for 2 minutes or until the garlic is aromatic and the onions are translucent.
Step 5: Add in the chicken, chili powder, spinach, salt, and pepper. Stir and cook for 5 minutes or until hot.
Step 6: Remove the saucepan from the heat and add in the sour cream, ricotta cheese, 1 cup of mozzarella cheese, and Monterey Jack cheese. Stir until well mixed. Set aside the rest of the mozzarella cheese and Monterey Jack cheese.
Step 7: Put in the tortillas inside a resealable bag. Seal and place inside the microwave and heat for 30 to 45 seconds.
Step 8: Fill each tortilla in the middle with 3/4 of the chicken filling.
Step 9: Arrange the filled tortillas into a 9×13-inch baking dish.
Step 10: Pour in the enchilada sauce on top of the filled tortillas and sprinkle the reserved mozzarella cheese and Monterey Jack.
Step 11: Place inside the preheated oven and bake for 30 minutes or until the cheeses are melted completely.
Step 12: Remove from the oven and let it sit on a wire rack to cool for at least 3 minutes.
Step 13: Serve and enjoy!
Per Serving: 687.7 calories; protein 43.2g 86% DV; carbohydrates 49.4g 16% DV; fat 35.2g 54% DV; cholesterol 112.3mg 37% DV; sodium 1295.6mg 52% DV.
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