If you like spinach and Mexican food, you'll love these easy chicken enchiladas made with ricotta cheese and spinach.

duboo
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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 9x13-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

688 calories; 35.2 g total fat; 112 mg cholesterol; 1296 mg sodium. 49.4 g carbohydrates; 43.2 g protein; Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2013
We enjoyed these enchiladas like someone else said Italian and Mexican all rolled up in one. I had fresh spinach so just waited until the end of the cooking and tossed handfuls in and just wilted it. I had to use half green and half red sauce on top since I accidentally picked up two different kinds. Thanks Duboo. Read More
(15)

Most helpful critical review

Rating: 1 stars
02/01/2013
I love spinach chicken and cheese together with pasta and a good pasta sauce but did not like it with enchilada sauce. Read More
(2)
51 Ratings
  • 5 star values: 37
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
09/10/2013
We enjoyed these enchiladas like someone else said Italian and Mexican all rolled up in one. I had fresh spinach so just waited until the end of the cooking and tossed handfuls in and just wilted it. I had to use half green and half red sauce on top since I accidentally picked up two different kinds. Thanks Duboo. Read More
(15)
Rating: 5 stars
09/10/2013
We enjoyed these enchiladas like someone else said Italian and Mexican all rolled up in one. I had fresh spinach so just waited until the end of the cooking and tossed handfuls in and just wilted it. I had to use half green and half red sauce on top since I accidentally picked up two different kinds. Thanks Duboo. Read More
(15)
Rating: 4 stars
11/18/2012
Excellent!! I added green peppers and mushrooms to the mix as well. I couldn't find the enchilada sauce in the grocery store so I used pasta sauce instead. Read More
(11)
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Rating: 5 stars
05/09/2013
What a terrific way to marry Italian and Mexican. Great recipe. Wouldn't change a thing except that I would recommend greasing the baking dish. We actually got 6 enchiladas in this batch. I made 3 with hot enchilada sauce and 3 mild. I also put some sauce on the bottom of the baking dish before I put the enchiladas in. Thanks Duboo for a great recipe! Read More
(10)
Rating: 4 stars
10/03/2012
My husband and I really enjoyed this unique enchilada idea. Spice was right where I like it a bit of a kick but not "hot." Read More
(5)
Rating: 5 stars
05/20/2013
I loved it. We added some red peppers upped the onion and garlic a bit as well as using fresh spinach. It was so good we already plan to have it again next week. It will be one of my new "best dishes." Thank you! Read More
(4)
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Rating: 4 stars
01/20/2013
very good but I would use fresh spi nach or just half of frozen spinach-only because I don't care for the taste of frozen Read More
(3)
Rating: 5 stars
08/11/2015
I made a few substitutions for what we had: cottage cheese for ricotta 8oz pork carnitas for the chicken sweet onion for the green onion (1/2 the amount) and homemade sauce. The salsa verde I had was fresh so needed something to smooth it out it was also a little heavy on the garlic so I didn't use additional. I used fresh spinach(1/2 tub) and just chopped it and mixed in with the cheese mixture along with the onions. I added everything to the tortillas (8 in) cold and tossed it in the oven for 25 minutes. It sounds like a ton of changes but in my head it's only a couple. We got 4 servings but I didn't measure too carefully. Read More
(3)
Rating: 5 stars
06/23/2013
Hubby made these the other day added 8oz of sautéed mushrooms to the recipe and we thought it was wonderful. Would definitely make again. Read More
(3)
Rating: 5 stars
02/08/2016
I love this enchilada filler it is very very good... I use my own homemade enchilada sauce and this came out amazing..! Though I did kind of messed up because I was too scared of the whole amount of spinach and I put less which next time I will put the full amount but overall it is amazing.. I would suggest though to put at least like a tablespoon or two of the enchilada sauce with the chicken so there's a little bit of that flavor inside of the enchiladas.. Read More
(3)
Rating: 1 stars
02/01/2013
I love spinach chicken and cheese together with pasta and a good pasta sauce but did not like it with enchilada sauce. Read More
(2)