Name: Chicken Enchilada Casserole Recipes Healthy
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5 servings

Spinach And Chicken Enchiladas

Skinny Enchilada Casserole Kim S Cravings

Recipe Summary Spinach And Chicken Enchiladas

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

Ingredients | Chicken Enchilada Casserole Recipes Healthy

1 tablespoon butter

½ cup sliced green onions

2 cloves garlic, minced

2 large cooked chicken breast halves, diced

1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry

½ teaspoon chili powder

¼ teaspoon ground black pepper

⅛ teaspoon salt

1 cup ricotta cheese

½ cup sour cream

1 ½ cups shredded Monterey Jack cheese, divided

1 ½ cups shredded mozzarella cheese, divided

5 (10 inch) flour tortillas

2 (10 ounce) cans enchilada sauce

Directions

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

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.