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Homemade Mushroom, Spinach, and Chicken Enchiladas photo

Mushroom, Spinach, and Chicken Enchiladas

These Mushroom, Spinach, and Chicken Enchiladas are a delicious comfort food packed with flavor and nutrients!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 2 tablespoons unsalted butter
  • 1 small onion minced
  • 2 cloves garlic minced
  • 16 ounces mushrooms chopped coarsely
  • 1/4 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
  • 1 tablespoon lime juice (more to taste)
  • 3/4 cup low-sodium chicken broth
  • 1 teaspoon garlic powder
  • 1 cup sour cream
  • 1/2 cup cilantro finely chopped
  • 8 pieces flour tortillas
  • 1 1/2 cups Monterey Jack cheese shredded

Equipment

  • Large skillet
  • Mixing Bowl
  • 9x13 inch baking dish
  • Spatula
  • Sharp knife

Method
 

Instructions
  1. In a large skillet, melt the unsalted butter over medium heat. Add the minced onion and garlic, sautéing until they become fragrant and translucent, about 3-4 minutes.
  2. Add the coarsely chopped mushrooms to the skillet. Cook them for about 5-7 minutes until they are softened and have released their moisture. Pour in 1/4 cup of low-sodium chicken broth and let it simmer for a couple of minutes.
  3. Stir in the chopped spinach and allow it to wilt. Once the spinach is cooked down, add the softened cream cheese, stirring until everything is well combined.
  4. Incorporate the cooked chicken, lime juice, 3/4 cup of low-sodium chicken broth, and garlic powder into the skillet. Mix well, ensuring the chicken is evenly coated and heated through.
  5. While the filling is cooking, warm the flour tortillas in a separate pan or the microwave until they are pliable. This will make them easier to roll.
  6. Take a tortilla and spoon about 1/3 cup of the filling onto the center. Sprinkle some chopped cilantro over the filling. Roll the tortilla tightly, placing it seam side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and filling.
  7. Once all the enchiladas are in the baking dish, spread sour cream over the top. Sprinkle the shredded Monterey Jack cheese evenly across the enchiladas.
  8. Preheat your oven to 350°F (175°C) and bake the enchiladas for 20-25 minutes, or until the cheese is bubbly and golden brown.

Notes

  • Prep all ingredients beforehand to streamline the cooking process.
  • Feel free to customize the filling with your favorite vegetables or proteins.
  • Allow the filling to cool slightly before rolling to prevent tearing the tortillas.