Cheesy Chicken With Spinach Enchiladas Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping.
• Place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish.
• Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
• Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.

Steps:

• Boil chicken or bake in oven until fully cooked. Then shred.
• Drain spinach and use paper towels to towel dry.
• Mix sour cream, cream cheese, taco seasoning, spinach and chicken.
• Lay tortillas flat and fill with mixture. Fold and roll. Put all enchiladas in 9 X 13 pan. Cover with enchilada sauce.
• Bake at 350 for 20-30 minutes. Pull out of oven, top with cheese. Put pan back in oven until cheese is melted.
• Enjoy! ** Remember these are very filling!

Steps:

• 1. Preheat oven to 350 degrees F. (175 degrees C). 2. Cover bottom of skillet with olive oil, cook chicken until no longer pink and juices run clear. Remove chicken to cube or shred. Once the chicken is shredded, stir in 3 Tablespoons of flour. In same skillet (do not remove juices) add onion, garlic, peppers, and seasonings. When onions begin to soften, return chicken to skillet. Juices will be aborbed by flour. 3. Transfer mixture to large mixing bowl. Stir in 1 1/2 cup chedder cheese, sour cream, 1 can enchilada sauce, and spinach. Mix till everything is covered with sauce and cheese. 4. In greased 9x13 baking dish, cover bottom with half can of crushed tomatos. Roll even amount of the mixture in the tortillas and arrange in baking dish. Cover with mixture of enchilada sauce, crushed tomatos and salsa. Top with remaining cheese. Bake uncovered in oven for 20 to 25 minutes, when cheese is melted and sauce is bubbly. Cool 10 minutes before serving.

Steps:

• In large skillet, brown chicken. Add 1/2 cup each of the salsa and cheese, and mix well.
• Spread 1/2 cup of remaining salsa onto bottom of 9x13" baking dish.
• Spoon 1/4 cup of the meat mixture down the centre of each tortilla. Roll tortillas and place, seam sides down, in baking dish. Top with remaining salsa and cheese.
• Bake in preheated 350F oven for 20 mins or until heated through.