Chicken Spinach Enchiladas
1 Tablespoon Butter
½ Cup Sliced Green Onions
3 Cloves Garlic, Minced
4 Cups of Rotisserie Chicken Chopped
1 (10 Ounce) Package Frozen Chopped Spinach , Thawed, Drained And Squeezed Dry
1 Cup Ricotta Cheese
½ Cup Sour Cream
2 Cups Shredded Monterey Jack Cheese
12 (6 Inch) Corn Tortillas
1 (19 Ounce) Can Enchilada Sauce
Preheat the oven to 375 degrees F (190 degrees C).
Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach and chicken, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach/chicken mixture onto the center of each tortilla. Roll up, and place seam side down in a 9×13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
Step 4 Bake for 20 minutes in preheated oven until mixture is bubbly.