Instructions

• Preheat oven to 350°F and grease a 9x13-inch baking dish.
• In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add 1 small onion (minced), 2 garlic cloves (minced), and 16 ounces mushrooms (coarsely chopped). Sauté until the vegetables are soft and most of the liquid has evaporated, about 5–7 minutes.
• Transfer about half of the mushroom mixture to a bowl and set it aside for the sauce.
• To the remaining mixture in the skillet, add 1/4 cup low-sodium chicken broth and cook about 2 minutes, scraping up any browned bits.
• Add 9 ounces fresh spinach (washed, drained, and coarsely chopped) to the skillet and cook until the spinach has wilted and reduced.
• Stir in 4 ounces cream cheese (softened) until fully melted and incorporated.
• Stir in 2 cups cooked chicken (shredded or cubed). Remove the filling from heat.
• For the sauce: in a small saucepan combine 1 tablespoon lime juice, 3/4 cup low-sodium chicken broth, and 1 teaspoon garlic powder. Add the reserved mushroom mixture, 1 cup sour cream, and 1/2 cup finely chopped cilantro. Heat over low to medium-low, stirring occasionally, until the sauce just begins to thicken (do not boil).
• Divide the chicken-and-spinach filling evenly among 8 flour tortillas. Spoon the filling down the center of each tortilla, roll them up, and place them seam-side down in the prepared baking dish.
• Pour the sauce evenly over the rolled enchiladas. Sprinkle 1 1/2 cups shredded Monterey Jack cheese over the top.
• Bake in the preheated oven for 10–15 minutes, until the cheese is melted and the sauce is bubbly.
• Let the enchiladas rest a few minutes before serving.