My family and friends absolutely adore this delicious meal! males in particular!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 5 |
| Yield: | 5 servings |
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
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 9×13-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.
Nutrition Facts
| Calories | 688 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 5 g |
| Protein | 43 g |
| Saturated Fat | 17 g |
| Sodium | 1296 mg |
| Sugars | 3 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Made this tonight. Family loved it. Used fresh spinach and some cilantro and only one can of enchilada sauce. But we had to use a lot more spices than it called for. Definitely will make it again!!!
Followed this direction mostly.. I didn’t use Ricotta cheese because my husband doesn’t like it.. i did use the Monterey Jack cheese and mozzarella cheese. I also did a casserole dish versus rolling the enchiladas. We loved it.. very good flavor. Next time, I’ll add cheddar jack cheese.
I seasoned to taste. I added more garlic and green onion. I also added cilantro.to the mix. Turned out great!!
This is the best enchiladas I have every had and I made it! I substituted the sour cream with 0% yogurt and the ricotta cheese with low fat cottage cheese. Also I made my own enchilada sauce. Didn’t have any tomato paste but had some pizza sauce so spiced that up. Still not low cal and because it was soo good I ate too much.
We thought this was just ok. I think I might try this again but with corn tortillas.
It was a great recipe. I did think that the red sauce maybe didn’t compliment the recipe perfectly. I will try green sauce next time or maybe tame down the spicy/bitterness of the red sauce. I also thought that the spinach could be upped a little too.
This was delicious. I added a diced jalapeño while sautéing the other stuff, put a shredded lettuce and carrot salad on the plate with fresh lime, sour cream and guacamole, and served my Mexican rice.
I made my own enchilada sauce and they were very good!!!
It was a huge hit! I don’t cook at all because the first 20 years of my career I owned a restaurant with a chef, I was administration. I like to surprise my boyfriend once in awhile buy trying to make something. He loved it !! It will be something I will make for my Sister and my Daughter on my next visits. I was super proud of myself, thanks for the recipe!
Easy to follow recipe. Stuck to the recipe but this would be an easy recipe to add things to (black beans, chili…). Very filling but no a spectacular flavor. I’ll look for another recipe.
Increased the butter, chili power, and garlic just by a little. These were very good! Even better the next day!
I used my left over grilled, beer-can chicken and smoky chipotle chili powder for this recipe. It was easy and delish!
I used my left over grilled, beer-can chicken and smoky chipotle chili powder for this recipe. It was easy and delish!
I made this recipe with no changes. My family really liked it, we will be making it again. I used 8″ flour tortillas, and this recipe made 6 of them which fit perfectly in my 9×13 baking dish. Thanks for the nice recipe!
I’ve made enchiladas for many years but never with ricotta and spinach and these were fabulous! Just added diced green chilies since I had them and used fresh chopped spinach, adding at the end of cooking to let wilt. Will definitely make again.
This was super yummy. I used fresh spinach and added a chopped fresh tomato to the filling because I had one. The kids wouldn’t eat it because I accidentally bought a medium heat enchilada sauce. I didn’t have chili sauce but it turned out fine because the enchilada sauce had plenty of seasoning.
Made these with a lb of bonless chicken breast that I oven baked first. I also used taco seasoned cheese with mozarella because it was easy to find. I was nervous of the amount of spinach but went with it. Coated the inside of the tortilla with sauce amd stuffed. My filling made six generously stuffed and filled the 9×13. The amount of sauce was fantastic and everything was very yummy. This is a great recipe!
really good. i also added black beans to it
I love it! I’ve made it several times. It freezes well!
This was very good, I used home made tortillas, which made it even better. I’ll be making this again!
Terrific! Very rich and cheesy, not exactly health food, but soooo tasty. Also considerabke prep time, but that’s always true fir enchiladas.