Tender chicken and spinach nestled in tortillas, smothered with Alfredo sauce, baked until golden and bubbling.
# Components:
→ Protein
01 - 2 cups cooked chicken breast, shredded or diced
→ Dairy
02 - 2 cups Alfredo sauce
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1 cup ricotta cheese or cottage cheese
→ Vegetables
06 - 1 cup fresh baby spinach, chopped
07 - 1/2 cup onion, finely diced
08 - 2 cloves garlic, minced
→ Tortillas
09 - 6 large flour tortillas
→ Seasonings
10 - 1/2 teaspoon dried Italian herbs
11 - 1/4 teaspoon ground black pepper
12 - 1/2 teaspoon salt
→ Optional
13 - 1/4 cup chopped fresh parsley
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat a skillet over medium. Add a drizzle of olive oil and cook onion for 2–3 minutes until translucent. Add garlic and sauté for 30 seconds until aromatic.
03 - Add chopped spinach to the skillet and cook until softened, about 1 minute. Remove skillet from heat.
04 - In a large bowl, combine chicken, sautéed vegetables, ricotta or cottage cheese, 1/2 cup mozzarella, 1/4 cup Parmesan, Italian herbs, salt, and pepper. Mix thoroughly.
05 - Spread 1/2 cup Alfredo sauce evenly across the bottom of the prepared baking dish.
06 - Lay a tortilla flat and spoon about 1/6 of the chicken mixture down the center. Roll up tightly and position seam-side down in the baking dish. Repeat with all tortillas.
07 - Pour remaining Alfredo sauce evenly over all filled tortillas. Sprinkle remaining mozzarella and Parmesan on top.
08 - Cover the dish with aluminum foil and bake for 20 minutes.
09 - Remove foil and continue baking for 10 minutes until the cheese is bubbling and golden.
10 - Let casserole rest for 5 minutes before garnishing with chopped fresh parsley, if desired.
