Go Back
Homemade Mushroom, Spinach, and Chicken Enchiladas photo
Print Recipe Save it for later

Mushroom, Spinach, and Chicken Enchiladas

This Mushroom, Spinach, and Chicken Enchiladas recipe is a flavor-packed delight! Creamy filling, tender tortillas, and gooey cheese make it a family favorite.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons unsalted butter for sautéing the vegetables
  • 1 small onion minced
  • 2 cloves garlic minced
  • 16 ounces mushrooms chopped coarsely
  • 1/4 cup low-sodium chicken broth for cooking mushrooms
  • 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 for brightness
  • 3/4 cup low-sodium chicken broth for saucing the enchiladas
  • 1 teaspoon garlic powder to enhance flavor
  • 1 cup sour cream for drizzling
  • 1/2 cup cilantro finely chopped
  • 8 pieces flour tortillas for the enchiladas
  • 1 1/2 cups Monterey jack cheese shredded, for topping

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat your oven to 350°F (175°C). Spread a thin layer of the broth mixture in the bottom of a 9x13 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.
  • 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.
  • 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.

Equipment

  • Large Skillet
  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Spatula
  • Measuring cups and spoons

Notes

  • For the best flavor, use freshly cooked chicken, or opt for rotisserie chicken as a shortcut.
  • Adjust spices to your liking; a pinch of cayenne can add heat.
  • Top enchiladas with extra cilantro for a fresh garnish after baking.