Chicken and Spinach Enchiladas with Creamy Cheeses

1. 1

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

2. 2

   Melt the butter in a saucepan over medium heat; cook and stir the green onions and garlic in the butter until fragrant and softened, about 2 minutes. Stir the chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from the heat. Mix the ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into the chicken mixture until well combined. Reserve the remaining Monterey Jack and mozzarella cheeses for topping.

3. 3

   Place the tortillas in a plastic bag, seal the bag, and microwave on high until warm and pliable, 30 to 45 seconds. Spoon about 3/4 cup of the chicken filling in a line down the center of each tortilla. Roll the tortillas around the filling and place them seam side down in a 9x13-inch baking dish.

4. 4

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

5. 5

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

• Calories 1073.34 kcal High
• Protein 80.67 g Good Source
• Carbs 55.91 g Moderate
• Total Fat 58.05 g High
• Saturated Fat 35.64 g High
• Trans Fat 0.07 g High
• Cholesterol 334.22 mg High
• Sodium 2874.65 mg High
• Fiber 5.37 g Moderate
• Sugar 15.91 g High
• Added Sugar 5.1 g Moderate
• Calcium 1060.52 mg Good Source
• Iron 3.22 mg Moderate
• Potassium 908.51 mg Moderate
• Vitamin A 823.81 mcg_rae Good Source
• Vitamin C 2.62 mg Low Source
• Vitamin D 0.4 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅