why make this recipe
Spinach and Ricotta Chicken Enchiladas are a tasty twist on the traditional enchilada. They bring together the comforting flavors of chicken, creamy ricotta, and fresh spinach all wrapped in soft tortillas, making them a perfect dish for any weeknight dinner. This recipe is not only nutritious but also easy to prepare, making it a great choice for families or anyone looking for a satisfying meal that’s packed with flavor.
how to make Spinach and Ricotta Chicken Enchiladas
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup enchilada sauce
- 8 small flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Directions:
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the shredded chicken, ricotta cheese, chopped spinach, garlic powder, cumin, salt, and pepper together until well combined.
- Spread a bit of enchilada sauce at the bottom of a baking dish.
- Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam side down in the baking dish.
- Repeat this process with the remaining tortillas.
- Pour the rest of the enchilada sauce over the rolled tortillas and sprinkle the shredded cheese on top.
- Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let it cool slightly before serving.
how to serve Spinach and Ricotta Chicken Enchiladas
These enchiladas can be served hot from the oven. You can garnish them with some fresh cilantro, avocado slices, or diced tomatoes for extra flavor. Pair them with a side salad or some rice and beans for a complete meal. They are great for both family dinners and entertaining guests.
how to store Spinach and Ricotta Chicken Enchiladas
To store leftovers, let the enchiladas cool completely. Place them in an airtight container and keep them in the refrigerator. They will last for about 3 to 4 days. If you want to freeze them, you can do so before baking. Just wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months.
tips to make Spinach and Ricotta Chicken Enchiladas
- Use leftover rotisserie chicken to save time on cooking the chicken.
- For a spicier kick, add some diced jalapeños to the filling.
- Feel free to use different types of cheese based on your preference.
- You can add other veggies, like bell peppers or onions, for added flavor and nutrition.
variation
If you want a vegetarian option, you can skip the chicken and use more spinach, mushrooms, or beans instead. This keeps the dish filling and delicious while making it meat-free.
FAQs
Can I use corn tortillas instead of flour?
Yes, you can use corn tortillas. Just make sure to warm them up before filling to prevent them from breaking.
Can I make these enchiladas ahead of time?
Absolutely! You can prepare the filling and roll the enchiladas a day ahead. Just cover and refrigerate until you’re ready to bake.
Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce works great. Just choose one that you enjoy, or you can make your own if you prefer!
Spinach and Ricotta Chicken Enchiladas
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for convenience.
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup enchilada sauce Store-bought sauce works well.
- 8 small flour tortillas Corn tortillas can also be used, warm them before filling.
- 1 cup shredded cheese (cheddar or Mexican blend) Feel free to use different cheese types.
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the shredded chicken, ricotta cheese, chopped spinach, garlic powder, cumin, salt, and pepper together until well combined.
- Spread a bit of enchilada sauce at the bottom of a baking dish.
- Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam side down in the baking dish.
- Repeat this process with the remaining tortillas.
- Pour the rest of the enchilada sauce over the rolled tortillas and sprinkle the shredded cheese on top.
Baking
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let it cool slightly before serving.