Spinach and Chicken Enchiladas

Ingredients

• 1 tablespoon butter
• 0.5 cups sliced green onions
• 2 cloves garlic , minced
• 2 large cooked chicken breast halves , diced
• 1 package frozen chopped spinach - thawed , 10 ounce
• 0.5 teaspoons chili powder
• 0.25 teaspoons ground black pepper
• 0.13 teaspoons salt
• 1 cup ricotta cheese
• 0.5 cups sour cream
• 1.5 cups shredded Monterey Jack cheese , divided
• 1.5 cups shredded mozzarella cheese , divided
• 5 flours tortillas , 10 inch
• 2 cans enchilada sauce , 10 ounce

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   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.

3. 3

   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.

4. 4

   Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.

5. 5

   Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.