Spinach and Chicken Enchiladas


  • 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
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).


  • Step 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.

  • Step 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 9×13-inch baking dish.

  • Step 4

    Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.

  • Step 5

    Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.

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