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Homemade Mushroom, Spinach, and Chicken Enchiladas photo

Mushroom, Spinach, and Chicken Enchiladas

Creamy mushroom, spinach, and chicken enchiladas baked with a tangy lime-sour cream sauce and melted Monterey Jack.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 enchiladas

Equipment

  • 9x13 inch Baking Dish
  • Large Skillet
  • Small saucepan
  • Spatula or wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 small onion minced
  • 2 garlic cloves minced
  • 16 ounces mushrooms coarsely chopped
  • 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 flour tortillas
  • 1 1/2 cups Monterey Jack cheese shredded

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  • For the filling, melt the butter in a large skillet over medium heat.
  • Add the minced onion, minced garlic, and chopped mushrooms and sauté until the mushrooms are soft and liquid has mostly evaporated, about 5–7 minutes.
  • Remove about half of the mushroom mixture from the skillet and set it aside to use in the sauce.
  • To the remaining mushroom mixture in the skillet, add 1/4 cup chicken broth and cook for 2 minutes.
  • Add the chopped spinach and cook until wilted and reduced, then stir in the softened cream cheese until melted and combined.
  • Stir in the cooked chicken and season with salt to taste; remove from heat.
  • For the sauce, combine the reserved mushroom mixture, lime juice, 3/4 cup chicken broth, garlic powder, sour cream, and chopped cilantro in a small saucepan.
  • Simmer the sauce over low heat, stirring, until it just begins to thicken. Taste and add salt as needed.
  • Divide the filling evenly among the 8 flour tortillas, roll them up, and place seam-side down in the prepared baking dish.
  • Pour the sauce evenly over the rolled enchiladas, sprinkle the shredded Monterey Jack cheese on top, and bake for 10–15 minutes until bubbly and the cheese is melted.

Notes

  • Adapted from Food.com with added chicken and cream cheese.
  • Sodium reduced by using low-sodium broth.
  • Use more lime juice to taste for brightness.
  • Ensure spinach is well drained to avoid a watery filling.