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Homemade Mushroom, Spinach, and Chicken Enchiladas photo
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Mushroom, Spinach, and Chicken Enchiladas

Creamy mushroom, spinach, and chicken enchiladas baked with a tangy cilantro-lime sauce and melted Monterey Jack.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 8 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small onion minced
  • 2 cloves garlic 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, garlic, and chopped mushrooms and sauté until the vegetables are soft and any liquid from the mushrooms has evaporated, about 5–7 minutes.
  • Remove and reserve half of the mushroom mixture in a bowl; leave the other half in the skillet. Add 1/4 cup chicken broth to the mushrooms in the skillet and cook 2 minutes.
  • Add the chopped spinach to the skillet and cook until wilted and reduced. Stir in the softened cream cheese until melted and smooth, then season with salt if needed. Stir in the cooked chicken and remove from heat.
  • For the sauce, combine the lime juice, 3/4 cup chicken broth, and garlic powder in a small saucepan. Add the reserved mushroom mixture, sour cream, and chopped cilantro. Heat gently and simmer until the sauce just begins to thicken, then taste and add salt if desired.
  • Divide the filling evenly among the 8 tortillas, roll each tortilla, and place them seam-side down in the prepared baking dish.
  • Pour the cilantro-lime mushroom sauce evenly over the enchiladas, sprinkle the shredded Monterey Jack cheese on top, and bake for 10–15 minutes or until the cheese is melted and the sauce is bubbly.
  • Let the enchiladas rest for a few minutes before serving.

Equipment

  • 9×13 baking dish
  • Large Skillet
  • Small Saucepan
  • wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • Recipe adapted from Food.com.
  • Chicken was added to the original recipe.
  • Salt was reduced compared to the original.
  • Cream cheese is added to the filling for creaminess.