These cheesy chicken and spinach enchiladas are a delightful twist on a classic dish. Bursting with flavor and creaminess, they're perfect for a hearty dinner.
Ingredients
2 tablespoons butter
1/2 cup, chopped green onions
2 cloves, minced garlic
2 cups shredded chicken
2 cups, chopped fresh spinach
1 teaspoon chili powder
1/2 teaspoon black pepper
to taste salt
1 cup ricotta cheese
1/2 cup sour cream
1.5 cups Monterey Jack cheese
1.5 cups mozzarella cheese
8 tortillas
Method
Preheat your oven to 350°F (175°C).
In a medium saucepan, melt butter over medium heat. Add chopped green onions and minced garlic, sautéing until fragrant and soft, about 2 minutes.
Add shredded chicken, fresh spinach, chili powder, black pepper, and salt to the pan, stirring until heated through, approximately 5 minutes. Remove from heat.
In a separate bowl, mix ricotta cheese, sour cream, 1 cup of Monterey Jack, and 1 cup of mozzarella with the chicken mixture until fully combined. Set aside the remaining Monterey Jack and mozzarella for later use.
To soften the tortillas, place them in a plastic bag, seal it, and microwave for 30 to 45 seconds until pliable.
Take about 3/4 cup of the chicken filling and place it in the center of each tortilla. Roll them up tightly and arrange them seam-side down in a 9x13-inch baking dish.
Pour enchilada sauce evenly over the rolled tortillas, then sprinkle the reserved 1/2 cup of Monterey Jack and mozzarella on top.
Bake in the preheated oven for around 30 minutes, or until the filling is bubbling and the cheese is golden brown at the edges.
