Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Spinach and Chicken Enchiladas Recipe
Spinach and chicken enchiladas appeal to spinach and Mexican food lovers through easy preparations made with ricotta cheese for creamy, nutritious fillings. This healthy recipe combines leafy greens with protein for well-balanced enchiladas that provide substantial nutrition and satisfaction. The ricotta cheese creates creamy binding and additional protein.
If you like spinach and Mexican food, you’ll love these easy chicken enchiladas made with ricotta cheese and spinach.
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
5
Yield:
5 servings
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Ingredients
1 tablespoon butter
½ cup sliced green onions
2 cloves garlic, minced
2 large cooked chicken breast halves, diced
1 (10 ounce) package frozen chopped spinach – thawed, drained, and squeezed dry
½ teaspoon chili powder
¼ teaspoon ground black pepper
⅛ teaspoon salt
1 cup ricotta cheese
½ cup sour cream
1 ½ cups shredded Monterey Jack cheese, divided
1 ½ cups shredded mozzarella cheese, divided
5 (10 inch) flour tortillas
2 (10 ounce) cans enchilada sauce
Directions
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 9×13-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.
Nutrition Facts (per serving)
| 688 | Calories |
| 35g | Fat |
| 49g | Carbs |
| 43g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 688 | |
| % Daily Value * | |
| Total Fat 35g | 45% |
| Saturated Fat 17g | 87% |
| Cholesterol 112mg | 37% |
| Sodium 1296mg | 56% |
| Total Carbohydrate 49g | 18% |
| Dietary Fiber 5g | 19% |
| Total Sugars 3g | |
| Protein 43g | 86% |
| Vitamin C 14mg | 15% |
| Calcium 754mg | 58% |
| Iron 6mg | 32% |
| Potassium 851mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
