Chicken Spinach Enchiladas
An ooey gooey cheesy chicken enchilada. Hearty and well balanced flavorful main dish.
chicken breast halves, boneless, skinless
boiled and shredded
green chili peppers, canned
1 can, drained, and chopped
or use cottage cheese
monterey jack cheese
corn tortillas (6-inch)
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.