Gluten-Free Spinach and Chicken Enchiladas

Celiac.com 03/17/2022 - We're huge enchilada fans in these parts. This delicious marriage of creamy ricotta cheese, spinach, tortillas, spices, chicken and enchilada sauce, comes together quickly, tastes great, and makes a great lunch the next day. 

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 cups ricotta cheese (whole fat - not skim if possible)
• ½ cup sour cream
• 1 ½ cups shredded Monterey Jack cheese, divided
• 1 ½ cups shredded mozzarella cheese, divided
• 6-8 gluten-free corn tortillas
• 2 (10 ounce) cans gluten-free enchilada sauce (like Hatch)

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Directions:
Heat 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.

To prepare the tortillas, heat a bit of oil in a pan. 

One at a time, place tortilla into the oil, and then quickly flip it. As soon as it's soft, transfer to a plate lined with paper towels. 

When the tortillas are ready, spoon about ¾ 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 ½ cup of Monterey Jack and mozzarella cheeses over the top.

Bake at 350 degrees F about 30 minutes, until filling is bubbling and cheese topping browns at the edges.