Name: Creamy Chicken Spinach and Mushroom Enchiladas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 cup butter ((1 stick)); 1 cup all-purpose flour; 3 cups chicken broth; 8 ounces sour cream; 4 ounces cream cheese; 1 cup green taco sauce; 12 8-inch flour tortillas; 4 cups cooked, shredded chicken ((about 2 large breasts)); 1 10-ounce package frozen chopped spinach ((thawed & squeezed dry)); 8 ounces sliced mushrooms; 1 large shallot ((about 1 cup, finely chopped)); 1 pound grated Monterey Jack Cheese ((16 ounces))

If you’re looking for a comforting and delicious dinner option, look no further than these Creamy Chicken Spinach and Mushroom Enchiladas. Imagine tender enchiladas filled with shredded chicken, vibrant spinach, and earthy mushrooms, all enveloped in a creamy sauce that brings it all together. Topped with melted cheese and a drizzle of green taco sauce, these enchiladas are sure to impress your family and friends. They are the perfect blend of flavors and textures, making for a dish that will be the star of your dinner table.

Why This Creamy Chicken Spinach and Mushroom Enchiladas Stands Out

These Creamy Chicken Spinach and Mushroom Enchiladas stand out for several reasons. First, they combine wholesome ingredients that not only taste great but also provide a balance of nutrients. The creamy sauce is rich and satisfying without being overly heavy, and the combination of chicken, spinach, and mushrooms adds a depth of flavor that is hard to resist. Additionally, this recipe is versatile; you can easily customize it based on your preferences or what you have on hand. Whether you’re feeding a crowd or preparing a cozy dinner for two, these enchiladas are sure to please.

What’s in the Bowl

1 cup (1 stick) butter – This is the base for our creamy sauce.
1 cup all-purpose flour – Used to thicken our sauce.
3 cups chicken broth – Adds flavor and moisture.
8 ounces sour cream – For creaminess and tang.
4 ounces cream cheese – Adds richness and a smooth texture.
1 cup green taco sauce – For a hint of spice and flavor.
12 8-inch flour tortillas – The perfect vessel for our filling.
4 cups (about 2 large breasts) cooked, shredded chicken – The heart of our filling.
1 10-ounce package frozen chopped spinach, thawed & squeezed dry – For added nutrition and color.
8 ounces sliced mushrooms – Earthy flavor and texture.
1 large (about 1 cup) shallot, finely chopped – A sweet and aromatic addition.
1 pound (16 ounces) grated Monterey Jack Cheese – For that gooey, melty topping.

Tools of the Trade

Large skillet – For sautéing vegetables and making the sauce.
Wooden spoon – To stir and combine ingredients.
9×13 inch baking dish – The perfect size for baking your enchiladas.
Measuring cups and spoons – For accurate ingredient measurements.
Mixing bowl – To combine the filling ingredients.
Whisk – Essential for making a smooth sauce.

Step-by-Step: Creamy Chicken Spinach and Mushroom Enchiladas

Step 1: Prepare the Filling

In a large skillet over medium heat, melt 1 cup of butter. Add the chopped shallot and sliced mushrooms, sautéing until softened, about 5 minutes. Stir in the thawed and drained spinach, mixing well. Finally, add the cooked, shredded chicken and stir until combined. Remove from heat and set aside.

Step 2: Make the Creamy Sauce

In the same skillet, melt another tablespoon of butter, then whisk in the flour, cooking for about 1 minute. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer and cook until the mixture thickens, about 5 minutes. Next, reduce the heat to low and stir in the sour cream, cream cheese, and green taco sauce until smooth and creamy.

Step 3: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Spread a thin layer of the creamy sauce on the bottom of a 9×13 inch baking dish. Take a tortilla, scoop a generous amount of the chicken, spinach, and mushroom filling into the center, roll it up, and place it seam-side down in the baking dish. Repeat this process until all tortillas are filled and arranged in the dish.

Step 4: Add the Sauce and Cheese

Pour the remaining creamy sauce over the top of the assembled enchiladas, ensuring they are well-coated. Sprinkle the grated Monterey Jack cheese evenly over the top.

Step 5: Bake

Cover the baking dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

Seasonal Serving Ideas

Serve with a side of fresh guacamole and tortilla chips for a delightful appetizer.
Pair with a crisp green salad topped with avocado and a light vinaigrette.
For a heartier meal, consider serving with Mexican rice or black beans.
Top with fresh cilantro, diced tomatoes, and a squeeze of lime for a burst of freshness.

Things That Go Wrong

Enchiladas falling apart: Be sure to not overfill your tortillas and roll them tightly.
Too dry: Ensure the sauce is plentiful and covers the enchiladas before baking.
Cheese not melting properly: Make sure to bake uncovered towards the end to achieve that gooey finish.
Sauce too thick: If your sauce is too thick, whisk in a little more chicken broth to loosen it up.

Storage Pro Tips

These Creamy Chicken Spinach and Mushroom Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also freeze the assembled, unbaked enchiladas. Wrap them tightly in foil and store them in the freezer for up to 3 months. When you’re ready to bake, simply remove the foil and bake from frozen, adding an extra 10-15 minutes to the cooking time.

Common Qs About Creamy Chicken Spinach and Mushroom Enchiladas

Can I use other types of cheese?

Absolutely! You can substitute Monterey Jack with cheddar, pepper jack, or even a blend of your favorite cheeses for a different flavor profile.

Can I make this recipe vegetarian?

Yes! Simply replace the chicken with additional vegetables like zucchini, bell peppers, or even beans for protein, and use vegetable broth instead of chicken broth.

How can I spice up the enchiladas?

If you like some heat, consider adding diced jalapeños to the filling or using spicy taco sauce instead of green taco sauce.

What should I serve with these enchiladas?

These enchiladas pair wonderfully with a fresh salad, Mexican rice, or refried beans. You can also serve them with salsa and sour cream on the side for dipping.

In Closing

These Creamy Chicken Spinach and Mushroom Enchiladas are a perfect blend of comfort and flavor. Easy to prepare, they make a great weeknight dinner or a special occasion meal. The creamy sauce, tender chicken, and nutritious spinach will have everyone coming back for seconds. Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is straightforward and allows for creativity. Dive into the world of enchiladas with this delightful dish, and enjoy every bite of this creamy, cheesy goodness.