Servings
Font
Back
Mushroom, Spinach, and Chicken Enchiladas
4.4 from 105 votes

Mushroom, Spinach, and Chicken Enchiladas

Mushroom, Spinach, and Chicken Enchiladas feature a creamy filling of sautéed mushrooms, onions, and spinach mixed with cream cheese and shredded chicken, rolled into flour tortillas. A tangy sauce made with lime juice, chicken broth, garlic powder, sour cream, cilantro, and a reserved portion of mushrooms tops the enchiladas, which bake with shredded Monterey Jack cheese until bubbly. This recipe balances earthy, creamy, and tangy flavors for a hearty baked dish.

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

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

    Cup of Yum
  1. Preheat oven to 350 degrees and grease a 9x13 baking dish.
  2. 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.
  3. Remove half of the mushroom mixture and set aside for the sauce.
  4. Add the chicken broth and cook for 2 more minutes.
  5. 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.
  6. 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.
  7. Divide filling evenly among the 8 tortillas, fill and roll and place them seam side down in the prepared pan.
  8. 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.