4.4 from 105 votes
Mushroom, Spinach, and Chicken Enchiladas
These Mushroom, Spinach, and Chicken Enchiladas are creamy enchiladas topped with a cilantro sour cream sauce. This Mexican chicken recipe is company worthy.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 enchiladas
Course:
Main Course
Cuisine:
Mexican
Ingredients
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
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.
Cup of Yum
Notes
- Source: adapted from Food.com . I added chicken, reduced the salt per reviews, and added cream cheese to the filling.