Mushroom, Spinach, and Chicken Enchiladas

If you’re craving a delicious, hearty meal that’s packed with flavor, look no further than these Mushroom, Spinach, and Chicken Enchiladas. They’re not only satisfying but also simple to prepare, making them a perfect choice for family dinners or when entertaining guests. The creamy filling, combined with tender tortillas and topped with gooey cheese, creates a dish that is sure to impress. Let’s dive into the details of this delightful recipe!

Why This Recipe Works

This recipe combines the earthiness of mushrooms with the freshness of spinach and the protein-rich goodness of chicken. The creaminess from the cream cheese and sour cream melds beautifully with the flavors of the sautéed vegetables, creating a filling that is both rich and satisfying. The low-sodium chicken broth ensures that the dish remains flavorful without being overly salty, allowing the natural tastes of the ingredients to shine through. Plus, these enchiladas are adaptable and can be customized to suit your taste.

What’s in the Bowl

• 2 tablespoons unsalted butter: For sautéing the vegetables.
• 1 small onion, minced: Adds sweetness and depth to the filling.
• 2 garlic cloves, minced: Provides aromatic flavor.
• 16 ounces mushrooms, chopped coarsely: A hearty addition that brings umami.
• 1/4 cup low-sodium chicken broth: Helps to cook the mushrooms and adds moisture.
• 9 ounces fresh spinach, washed, drained, and coarsely chopped: A nutritious and vibrant addition.
• 4 ounces cream cheese, softened: For creaminess and richness in the filling.
• 2 cups cooked chicken, shredded or cubed: The primary protein source.
• 1 tablespoon lime juice: Adds brightness to the dish.
• 3/4 cup low-sodium chicken broth: For saucing the enchiladas.
• 1 teaspoon garlic powder: Enhances the overall flavor profile.
• 1 cup sour cream: For drizzling and added creaminess.
• 1/2 cup cilantro, finely chopped: A fresh herbaceous note.
• 8 flour tortillas: The base for our enchiladas.
• 1 1/2 cups Monterey jack cheese, shredded: For a melty, cheesy topping.

Prep & Cook Tools

• Large skillet: For sautéing the vegetables and chicken.
• Mixing bowl: To combine the filling ingredients.
• 9×13 inch baking dish: For assembling and baking the enchiladas.
• Spatula: To mix and serve the filling.
• Measuring cups and spoons: For accurate ingredient measurements.

The Method for Mushroom, Spinach, and Chicken Enchiladas

Step 1: Sauté the Vegetables

In a large skillet, melt the unsalted butter over medium heat. Once melted, add the minced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.

Step 2: Cook the Mushrooms

Add the chopped mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes. Pour in the 1/4 cup of low-sodium chicken broth, stirring to combine, and let it simmer for another 3 minutes.

Step 3: Add Spinach and Combine

Stir in the fresh spinach and cook until wilted, about 2 minutes. Remove the skillet from heat and let it cool slightly before adding the cream cheese, shredded chicken, lime juice, and garlic powder. Mix everything well until fully combined.

Step 4: Prepare the Sauce

In a bowl, combine the 3/4 cup of low-sodium chicken broth with a pinch of salt and pepper. This will be used to moisten the enchiladas.

Step 5: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Spread a thin layer of the broth mixture in the bottom of a 9×13 inch baking dish. Take a flour tortilla, fill it with a generous scoop of the mushroom, spinach, and chicken mixture, then roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas.

Step 6: Top with Sauce and Cheese

Once all the enchiladas are arranged in the dish, pour the remaining broth mixture over the top. Finally, spread the sour cream evenly over the enchiladas and sprinkle with Monterey jack cheese.

Step 7: Bake

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Spring–Summer–Fall–Winter Ideas

• Spring: Use fresh herbs like basil or parsley to brighten the dish.
• Summer: Serve with a side of grilled corn for a fresh taste.
• Fall: Add roasted butternut squash for a seasonal twist.
• Winter: Pair with a warm, hearty soup for a comforting meal.

Little Things that Matter

When preparing your Mushroom, Spinach, and Chicken Enchiladas, consider using freshly cooked chicken for the best flavor and texture. If you’re short on time, rotisserie chicken is a great shortcut! Additionally, feel free to adjust the spices to your liking; a pinch of cayenne pepper can add a delightful kick. For a more vibrant presentation, top your enchiladas with additional cilantro after baking.

Keep-It-Fresh Plan

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) until warmed through, or microwave for a quicker option. You can also freeze the unbaked enchiladas; just assemble them in the dish, cover tightly, and freeze. When ready to bake, add an extra 10-15 minutes to the cooking time.

Mushroom, Spinach, and Chicken Enchiladas FAQs

Can I use other types of cheese?

Absolutely! Feel free to substitute Monterey jack with cheddar, pepper jack, or even a dairy-free cheese if you prefer.

Can I make these enchiladas vegetarian?

Yes! Simply omit the chicken and increase the amount of mushrooms and spinach. You can also add beans for extra protein.

What sides pair well with these enchiladas?

Consider serving them with a simple side salad, Mexican rice, or even Creamy Spinach Alfredo Penne for a delicious complement.

How can I spice up the enchiladas?

If you enjoy a bit of heat, add diced jalapeños or a sprinkle of chili flakes to the filling or sauce. You can also serve with a spicy salsa.

Healthy-ish Favorites

• Chicken Enchilada Pasta Bake – A delightful twist on traditional enchiladas.
• Creamy Mushroom Chicken Pasta Casserole – Another creamy, comforting option for pasta lovers.

The Takeaway

These Mushroom, Spinach, and Chicken Enchiladas are a fantastic blend of flavors and textures, making them a perfect addition to your weeknight dinner rotation. With simple ingredients and an easy-to-follow method, you can create a meal that’s both comforting and nourishing. Enjoy the process of making this dish, and savor the delicious results—it’s sure to become a family favorite!