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- 2 cups cooked chicken, shredded - 1 cup fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided The main components are the heart of the dish. Cooked shredded chicken adds protein and flavor. Fresh spinach gives a nice color and important nutrients. Ricotta cheese brings creaminess, while mozzarella adds a stretchy, melty texture. - 1 cup sour cream - 1 can (10 oz) enchilada sauce - 8 corn tortillas The additional ingredients make the dish rich and saucy. Sour cream adds a tangy note. Enchilada sauce is key to the flavor, providing a bold kick. Corn tortillas hold everything together, giving a nice base. - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro for garnish (optional) Seasoning enhances the flavors in your enchiladas. Olive oil helps sauté the spinach and adds richness. Garlic and onion powder provide depth. Salt and pepper balance everything out. Fresh cilantro on top adds brightness and a pop of color. {{ingredient_image_1}} First, gather your filling ingredients. In a bowl, mix 2 cups of cooked chicken, 1 cup of chopped spinach, 1 cup of ricotta cheese, and half of the mozzarella cheese. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper to taste. Stir well until everything blends smoothly. Next, heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add your chicken mixture. Sauté for about 3-4 minutes until the spinach wilts. This step boosts flavor and softens the spinach. Now, let’s prepare your baking dish. Pour half of the enchilada sauce into a 9x13-inch dish. Spread it evenly to cover the bottom. Warm 8 corn tortillas in a dry skillet or microwave. This makes them soft and easy to roll. Spoon a heaping tablespoon of your chicken filling onto each tortilla. Roll them tightly and place them seam-side down in the baking dish. Keep going until all your filling is used. Once all tortillas are in the dish, pour the rest of the enchilada sauce on top. Sprinkle the remaining mozzarella cheese evenly over the sauce. Now it’s time to bake! Preheat your oven to 350°F (175°C). Place the dish in the oven and bake for 20-25 minutes. You want the cheese to melt and the dish to be bubbly. Let it cool for a few minutes before serving. Drizzle with sour cream and garnish with fresh cilantro if you like. Enjoy your creamy spinach chicken enchiladas! To get the best texture, start by sautéing your spinach. Heat olive oil in a skillet on medium heat. Add the spinach and cook for about 3-4 minutes. This makes the spinach soft but not mushy. It adds flavor and keeps the color bright. When working with tortillas, warmth is key. Warm them in a dry skillet or a microwave. This makes them soft and easy to roll without tearing. If you skip this step, they might break. Keep an eye on them to avoid overcooking. Want to spice things up? You can add chili powder or cumin for a nice kick. A pinch of paprika also gives a lovely depth. If you like it hot, toss in some diced jalapeños. These spices add layers of flavor that make each bite special. For cheese, feel free to swap mozzarella for pepper jack or cheddar. Each cheese offers a different taste and texture. Mixing cheeses can create a richer flavor, making your enchiladas even more delightful. What goes well with enchiladas? A fresh salad with lime dressing is perfect. It cuts the creaminess and adds crunch. You might also enjoy a side of rice or beans for a hearty meal. For garnishing, try fresh cilantro or slices of avocado on top. A drizzle of sour cream adds creaminess and looks nice too. You can also sprinkle some queso fresco for an extra touch of flavor. These simple add-ons make your dish look and taste like a feast. Pro Tips Use Fresh Ingredients: Fresh spinach and quality chicken can significantly enhance the flavor of your enchiladas. Warm Tortillas: Warming the tortillas makes them more pliable and easier to roll without tearing. Customize Your Cheese: Feel free to mix different types of cheese, such as Monterey Jack or cheddar, for added flavor. Let It Rest: Allow the enchiladas to rest for a few minutes after baking; this helps the filling set and makes serving easier. {{image_2}} Using different proteins You can swap cooked chicken for turkey or beef. These meats add new flavors. You can even use shredded rotisserie chicken for a quick option. Vegetarian alternatives For a veggie twist, replace chicken with black beans or lentils. Add more veggies like bell peppers or mushrooms. These swaps keep the dish hearty and tasty. Red vs. green enchilada sauce Red sauce gives a rich, savory taste, while green sauce adds a zesty kick. Choose based on your taste. Trying both can be fun! Homemade sauce ideas You can make your own sauce with tomatoes, peppers, and spices. Blend them for a fresh, vibrant sauce. This adds a personal touch and great flavor. Gluten-free tortillas If you need gluten-free options, use corn tortillas. They work well and keep the dish authentic. Check for certified gluten-free brands for best results. Low-fat cheese options To lighten the dish, try low-fat mozzarella or ricotta. These cuts reduce calories while keeping the creamy texture. You won’t miss the full-fat versions! To store leftovers, place your enchiladas in an airtight container. Make sure they are cool before sealing. This helps keep them fresh and tasty. Keep them in the fridge for up to three days. To maintain flavor, cover the dish tightly with plastic wrap or foil. You can freeze enchiladas before or after baking. If you freeze them before baking, wrap each enchilada in plastic wrap. Then, place them in a freezer bag. If you bake them first, let them cool completely before wrapping. For thawing, place the frozen enchiladas in the fridge overnight. Reheat them in the oven at 350°F (175°C) for about 25-30 minutes. In the fridge, enchiladas last about three days. In the freezer, they can last up to three months. Just label your container with the date. This way, you’ll know when to use them. Enjoy your creamy spinach chicken enchiladas anytime! Yes, you can make these enchiladas ahead of time. This dish is great for meal prep. To do this, prepare the filling and roll the enchiladas. Place them in the baking dish but skip the baking step. Cover the dish with plastic wrap or foil. You can store it in the fridge for up to two days. When ready to eat, pour the sauce on top and bake as usual. This saves time on busy nights. If you don't have ricotta cheese, there are good substitutes. You can use cottage cheese for a similar taste. It adds a creamy texture but is a bit chunkier. Cream cheese is another option; it makes the filling richer and smoother. Greek yogurt also works well. It adds a tangy flavor and keeps things light. Choose what fits your taste best! To add heat to your enchiladas, try a few easy methods. You can mix in some diced jalapeños or chili peppers with the chicken filling. If you like heat, add hot sauce to the enchilada sauce before pouring it over the rolled tortillas. For an extra kick, sprinkle red pepper flakes on top before serving. Adjust the spice to suit your taste buds! This guide presents all you need for tasty enchiladas. We covered key ingredients like chicken, cheese, and spices. You'll learn to prepare, assemble, and bake them to perfection. Plus, we shared tips for flavor and texture, variations for every taste, and storage guidance. In conclusion, enjoy your enchiladas fresh, or wow guests with your variations. Cooking can be simple and fun. Grab your ingredients, follow the steps, and make a delicious meal that everyone will love. Happy cooking!

Creamy Spinach Chicken Enchiladas

Delicious enchiladas filled with a creamy chicken and spinach mixture, topped with cheese and enchilada sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup sour cream
  • 1 can (10 oz) enchilada sauce
  • 8 pieces corn tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • optional fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine the cooked shredded chicken, chopped spinach, ricotta cheese, half of the mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix until well blended.
  • Heat the olive oil in a skillet over medium heat. Lightly sauté the mixture for about 3-4 minutes until the spinach is wilted.
  • Pour half of the enchilada sauce into the bottom of a 9x13-inch baking dish, spreading it evenly.
  • Warm the corn tortillas in a dry skillet or microwave until pliable.
  • Spoon a heaping tablespoon of the chicken mixture onto each tortilla, roll them tightly, and place seam-side down in the baking dish. Repeat until all filling is used.
  • Once the tortillas are arranged in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining mozzarella cheese.
  • Bake in the preheated oven for 20-25 minutes or until bubbly and the cheese is melted.
  • Remove from the oven and let rest for a few minutes before serving.
  • Drizzle with sour cream and garnish with fresh cilantro if desired.

Notes

Garnish with fresh cilantro for added flavor.
Keyword cheese, chicken, creamy, enchiladas, spinach