Chicken Spinach Enchiladas
An ooey gooey cheesy chicken enchilada. Hearty and well balanced flavorful main dish.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoons |
butter
|
|
| 1 | tablespoons |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 10 | ounces |
spinach
1 package |
|
| 2 |
chicken breast halves, boneless, skinless
boiled and shredded |
|
|
| 7 | ounces |
green chili peppers, canned
1 can, drained, and chopped |
|
| 1 | packet |
seasoning
enchilada seasoning |
* |
| 2 | cups |
cottage cheese
|
*
|
| 1 | cup |
ricotta cheese
or use cottage cheese |
|
| ½ | cup |
sour cream
|
|
| 2 | cups |
monterey jack cheese
shredded |
|
|
corn tortillas (6-inch)
shells |
*
|
||
| 19 | ounces |
enchilada sauce
1 can |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 15 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 289 | ml/g |
spinach
1 package |
|
| 2 | each |
chicken breast halves, boneless, skinless
boiled and shredded |
|
| 202.3 | ml/g |
green chili peppers, canned
1 can, drained, and chopped |
|
| 1 | each |
seasoning
enchilada seasoning |
* |
| 473 | ml |
cottage cheese
|
*
|
| 237 | ml |
ricotta cheese
or use cottage cheese |
|
| 118 | ml |
sour cream
|
|
| 473 | ml |
monterey jack cheese
shredded |
|
| 1 | x |
corn tortillas (6-inch)
shells |
*
|
| 549.1 | ml/g |
enchilada sauce
1 can |
|
Directions
Make meat mixture - heat oil in medium sauce pan add chicken and green Chile. Sauté until brown then add enchilada seasoning and cook meat according to packet.
Make cheese mixture - in medium bowl mix sour cream cottage cheese and ricotta cheese. Add salt and pepper to taste.
Melt butter in sauce pan over med heat add garlic and cook until fragrant. Stir in spinach and cook for 5 min.
Add spinach, olives, and 1 cup cheese to cheese mixture.
Spoon mixtures into the center of tortilla and roll and place into greased 9 by 13 inch (23 by 33cm) baking dish .
Top with remaining cheese and enchilada sauce.
Bake at 350℉ (180℃) F in a pre-heated oven for 30 minutes or until cheese is melted.
