Spinach and Chicken Enchiladas

Name: Spinach and Chicken Enchiladas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 5
Cuisine: Mexican
Ingredients: 1 Tbsp butter; 2 larges cooked chicken breast halves, diced; 1 teaspoons chili powder; 567 grams enchilada sauce; 5 10-inchs (10 inch) flour tortillas; 2 cloves garlic, minced; 118 milliliters sliced green onions; 0 teaspoons ground black pepper; 355 milliliters shredded Monterey Jack cheese, divided; 237 milliliters ricotta cheese; 0 teaspoons salt; 355 milliliters shredded mozzarella cheese, divided; 118 milliliters sour cream; 283 grams package frozen chopped spinach - thawed, drained, and squeezed dry

Spinach and Chicken Enchiladas

Spinach and Chicken Enchiladas might be just the main course you are searching for. This recipe serves 5. This recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 704 calories, 41g of protein, and 37g of fat. A mixture of mozzarella cheese, green onions, chili powder, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a rather expensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 1 hour.

Instructions

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

Equipment you will use

Oven

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.

Ingredients you will need

Black Pepper

Chili Powder

Green Onions

Whole Chicken

Spinach

Butter

Garlic

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Monterey Jack Cheese

Mozzarella

Ricotta Cheese

Sour Cream

Whole Chicken

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.

Ingredients you will need

Tortilla

Whole Chicken

Equipment you will use

Ziploc Bags

Microwave

Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish.

Ingredients you will need

Tortilla

Roll

Equipment you will use

Baking Pan

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

Ingredients you will need

Enchilada Sauce

Monterey Jack Cheese

Mozzarella

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

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1Tbsp

butter 2larges

cooked chicken breast halves, diced 1teaspoons

chili powder 567grams

enchilada sauce 510-inchs

(10 inch) flour tortillas 2cloves

garlic, minced 118milliliters

sliced green onions 0teaspoons

ground black pepper 355milliliters

shredded Monterey Jack cheese, divided 237milliliters

ricotta cheese 0teaspoons

salt 355milliliters

shredded mozzarella cheese, divided 118milliliters

sour cream 283grams

package frozen chopped spinach - thawed, drained, and squeezed dry

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.