Mushroom, Spinach, and Chicken Enchiladas
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8 enchiladas
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Course
Main Course
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Cuisine
Mexican
Mushroom, Spinach, and Chicken Enchiladas
Description
This recipe assembles enchiladas filled with a mixture of butter-sautéed onions, garlic, and mushrooms, half of which are reserved for the sauce. The filling also includes chicken broth, fresh spinach cooked until wilted, softened cream cheese, and cooked shredded or cubed chicken. Seasoning is adjusted with salt as needed. The sauce combines lime juice, chicken broth, garlic powder, sour cream, chopped cilantro, and the reserved mushroom mixture, simmered briefly to thicken and develop flavor. Filling is divided among eight flour tortillas, which are rolled and placed seam-side down in a greased 9x13-inch baking dish. The creamy sauce is poured over, topped with Monterey Jack cheese, then baked at 350°F until bubbly and melted. The dish offers a creamy, mildly tangy, and savory baked enchilada experience.
Ingredients
Filling:
- 2 tablespoons butter unsalted
- 1 onion minced, small
- 2 garlic minced, cloves
- 16 ounces mushrooms , chopped coarsely
- 1/4 /4 cup chicken broth low-sodium
- 9 ounces spinach washed, drained and coarsely chopped, fresh
- 4 ounces cream cheese , softened
- 2 cups chicken shredded or cubed, cooked
Sauce:
- 1 tablespoon lime juice (more to taste)
- 3/4 /4 cup chicken broth low-sodium
- 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
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.
Notes
- This recipe was adapted by adding chicken, reducing salt, and incorporating cream cheese into the filling for creaminess.
- Use fresh spinach, washed and drained, for best texture in the filling.
User Reviews
Overall Rating
4.4
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