Diva Tasting: Chicken Enchiladas…

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


Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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.


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