Chicken Spinich Enchiladas
enchilada
Yield
4 servingsPrep
20 minCook
20 minReady
20 minIngredients
1 TBS butter
1 TBS vegetable oil
2 cloves garlic minced
1 (10oz) packet of spinach
2 skinless boneless chicken breast (boiled and shredded)
1 (7 oz) can chopped green Chile pepper
1 packet enchilada seasoning
2 cups cottage cheese
1 cup ricotta
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
tortilla shells
1 (19 oz) can enchilada saucesauce
Ingredients
1 TBS butter
1 TBS vegetable oil
2 cloves garlic minced
1 (10oz) packet of spinach
2 skinless boneless chicken breast (boiled and shredded)
1 (7 oz) can chopped green Chile pepper
1 packet enchilada seasoning
2 cups cottage cheese
1 cup ricotta
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
tortilla shells
1 (19 oz) can enchilada saucesauce
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. 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 9x13 baking dish .
- top with remaining cheese and enchilada sauce
- bake at 350 (pure heated oven) for 30 min or until cheese is melted
