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When it comes to comforting weeknight dinners, few dishes can rival the heartwarming appeal of Cheesy Chicken & Spinach Enchiladas. Bursting with flavor and loaded with nutritious ingredients, this dish not only satisfies your cravings but also provides a hearty dose of goodness. Enchiladas are a staple in Mexican cuisine, known for their versatility and ability to adapt to various flavor profiles, making them a favorite across different palates. The combination of tender chicken, vibrant spinach, and an array of melted cheeses creates a symphony of textures and flavors that will leave your family asking for seconds.

Cheesy Chicken & Spinach Enchiladas

Indulge in the heartwarming flavors of Cheesy Chicken & Spinach Enchiladas, the perfect weeknight comfort food. With tender chicken, vibrant spinach, and a creamy blend of cheeses wrapped in soft tortillas, these enchiladas offer a delightful balance of taste and nutrition. Easy to prepare and full of flavor, they are perfect for family dinners or meal prep. Elevate your dining experience with delicious toppings and side dishes for a complete meal everyone will love.
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Ingredients
  

2 cups cooked shredded chicken

1 cup fresh baby spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1/2 cup cream cheese, at room temperature

1/2 cup sour cream

1 can (10 oz) red enchilada sauce

8 small flour tortillas

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

Salt and pepper to taste

Fresh cilantro (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Combine Filling: In a large bowl, mix the shredded chicken, chopped spinach, ricotta cheese, half of the mozzarella cheese, half of the cheddar cheese, cream cheese, sour cream, garlic powder, onion powder, cumin, salt, and pepper. Stir until everything is well combined.

      Prepare Tortillas: Slightly warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, until they are pliable.

        Assemble Enchiladas: Spread about 1/4 cup of the chicken and spinach mixture down the center of each tortilla. Roll it up tightly and place seam side down in a greased 9x13 inch baking dish.

          Add Sauce: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining mozzarella and cheddar cheeses over the top.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings