Mushroom, Spinach, and Chicken Enchiladas

Name: Mushroom, Spinach, and Chicken Enchiladas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 enchiladas
Ingredients: 2 tablespoons unsalted butter; 1 small onion; 2 garlic cloves; 16 ounces mushrooms; 1/4 /4 cup low-sodium chicken broth; 9 ounces fresh spinach; 4 ounces cream cheese; 2 cups cooked chicken; 1 tablespoon lime juice; 3/4 /4 cup low-sodium chicken broth; 1 teaspoon garlic powder; 1 cup sour cream; 1/2 /2 cup cilantro; 8 flour tortillas; 1 1/2 /2 cups Monterey jack cheese

User Reviews

4.4

105 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
8 enchiladas
Course
Main Course
Cuisine
Mexican

Mushroom, Spinach, and Chicken Enchiladas

Farrah Morgan

Report

These Mushroom, Spinach, and Chicken Enchiladas are creamy enchiladas topped with a cilantro sour cream sauce. This Mexican chicken recipe is company worthy.

Share:

I Made This!

78 people made this

Print

22 people printed this

Save this

63 people saved this

Ingredients

Servings

Filling:

2 tablespoons unsalted butter
1 small onion , minced
2 garlic cloves , minced
16 ounces mushrooms , chopped coarsely
1/4 /4 cup low-sodium chicken broth
9 ounces fresh spinach , washed, drained and coarsely chopped
4 ounces cream cheese , softened
2 cups cooked chicken , shredded or cubed

Sauce:

1 tablespoon lime juice (more to taste)
3/4 /4 cup low-sodium chicken broth
1 teaspoon garlic powder
1 cup sour cream
1/2 /2 cup cilantro , finely chopped

Other:

8 flour tortillas
1 1/2 /2 cups Monterey jack cheese , shredded

Add to Shopping List

Instructions

Preheat oven to 350 degrees and grease a 9x13 baking dish.
For the filling: Melt the butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
Remove half of the mushroom mixture and set aside for the sauce.
Add the chicken broth and cook for 2 more minutes.
Add the spinach and cook until spinach has wilted and cooked down. Stir in the cream cheese until melted. Season with salt as needed. Stir in the chicken.
For the Sauce: In a small sauce pan combine lime juice, chicken broth, and garlic powder. Add the reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken. Add salt to taste.
Divide filling evenly among the 8 tortillas, fill and roll and place them seam side down in the prepared pan.
Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes or until it's nice and bubbly.