Chicken Spinach Enchiladas (#2178)

Serves
Ready
4
45
Minutes
Prep
Cook
15
Minutes
30
Minutes
Categories
Mexican Main
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Ingredients

  • 1 tablespoons Butter
  • 1 tablespoons Vegetable Oil
  • 2 cloves Garlic minced
  • 10 oz Spinach 1 package
  • 2 Chicken Breast Halves (Boneless Skinless) boiled and shredded
  • 7 oz Canned Green Chili Peppers 1 can, drained, and chopped
  • 1 Seasoning 1 packet enchilada seasoning
  • 2 cups Cottage Cheese
  • 1 cup Ricotta Cheese
  • 1/2 cup Sour Cream
  • 2 cups Monterey Jack Cheese shredded
  • 1 Corn Tortillas (6-Inch) shells
  • 19 oz Enchilada Sauce 1 can

Directions

  1. 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.
  2. Make cheese mixture - in medium bowl mix sour cream cottage cheese and ricotta cheese. Add salt and pepper to taste.
  3. Melt butter in sauce pan over med heat add garlic and cook until fragrant. Stir in spinach and cook for 5 min.
  4. Add spinach, olives, and 1 cup cheese to cheese mixture.
  5. Spoon mixtures into the center of tortilla and roll and place into greased 9 by 13 inch (23 by 33cm) baking dish.
  6. Top with remaining cheese and enchilada sauce.
  7. Bake at 350° f (180° c) f in a pre-heated oven for 30 minutes or until cheese is melted.
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