Chicken, Mushroom, and Spinach Enchiladas

These Chicken, Spinach, and Mushroom Enchiladas are creamy enchiladas topped with a cilantro sour cream sauce. This dish is company worthy!

Chicken, Spinach, and Mushroom Enchiladas - creamy enchiladas topped with a cilantro sour cream sauce. This dish is company worthy. the-girl-who-ate-everything.comMy husband and I are religious about date night. With five kids it’s honestly a necessity so you don’t become passing ships in the night. It takes so much energy to keep them alive, fed, and happy. Sometimes we have date night planned out and sometimes we jump in the car and figure it out from there. Really, it doesn’t matter where we go…we’re just happy to be out together. On our most recent date night we had plans that fell through but were already headed North so we decided to go to a Mexican restaurant that we’ve been hearing about for a while. The restaurant ended up being a longer drive than anticipated. Almost an hour. I don’t care how good the food is, I’m not sure an hour drive is ever worth it. But we were already halfway there so we figured we were committed. Now or never.

And the verdict? Meh.

But they did have Chicken, Mushroom, and Spinach Enchiladas on the menu that looked tasty so as soon as we came home I started trying to recreate the idea. If you hate mushrooms remember, so did I! Give them a second chance. Now I love them. Everyone and everything deserves a second chance.

Chicken, Spinach, and Mushroom Enchiladas - creamy enchiladas topped with a cilantro sour cream sauce. This dish is company worthy. the-girl-who-ate-everything.com
You want to coarsely chop your spinach. I went for the really coarsely chopped because I know it all wilts down anyway. Chicken, Spinach, and Mushroom Enchiladas - creamy enchiladas topped with a cilantro sour cream sauce. This dish is company worthy. the-girl-who-ate-everything.comAdd chicken and cream cheese. You can use shredded or cubed. I used cubed because that’s what I had but I prefer shredded. A rotisserie chicken would work well here. Chicken, Spinach, and Mushroom Enchiladas - creamy enchiladas topped with a cilantro sour cream sauce. This dish is company worthy. the-girl-who-ate-everything.comFill up your tortillas with the filling and top with the sour cream cilantro sauce.

Chicken, Spinach, and Mushroom Enchiladas - creamy enchiladas topped with a cilantro sour cream sauce. This dish is company worthy. the-girl-who-ate-everything.com

Chicken, Spinach, and Mushroom Enchiladas - creamy enchiladas topped with a cilantro sour cream sauce. This dish is company worthy. the-girl-who-ate-everything.com

Chicken, Spinach, and Mushroom Enchiladas - creamy enchiladas topped with a cilantro sour cream sauce. This dish is company worthy. the-girl-who-ate-everything.com

Restaurant quality my friends.

 

 

5 from 1 vote
Chicken, Spinach, and Mushroom Enchiladas - creamy enchiladas topped with a cilantro sour cream sauce. This dish is company worthy. the-girl-who-ate-everything.com
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Chicken, Mushroom, and Spinach Enchiladas
Servings: 8 enchiladas
Ingredients
Filling:
  • 1 tablespoon butter
  • 1 small onion , minced
  • 2 garlic cloves , minced
  • 1 lb mushrooms , chopped coarsely
  • 1/4 cup chicken broth
  • 9 ounces fresh spinach , washed, drained and coarsely chopped
  • 4 ounces cream cheese , softened
  • 2 cups cooked chicken , shredded or cubed
Sauce:
  • 1 tablespoon lime juice (more to taste)
  • 3/4 cup chicken broth
  • 1 tablespoon garlic powder
  • 1 cup sour cream
  • 1/2 cup cilantro , chopped
Other:
  • 8 flour tortillas
  • 1 1/2 cups Monterey jack cheese , shredded
Instructions
  1. Preheat oven to 350 degrees and grease a 9x13 baking dish.
  2. For the filling: Melt the butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
  3. Remove half of the mushroom mixture and set aside for the sauce.
  4. Add the chicken broth and cook for 2 more minutes.
  5. Add the spinach and cook until spinach has wilted and cooked down. Stir in the cream cheese until melted. Season with salt as needed. Stir in the chicken.
  6. For the Sauce: In a small sauce pan combine lime juice, chicken broth, and garlic powder. Add the reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken. Add salt to taste.
  7. Divide filling evenly among the 8 tortillas, fill and roll and place them seam side down in the prepared pan.
  8. Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes or until it's nice and bubbly.
Recipe Notes
Source: adapted from Food.com . I added chicken, reduced the salt per reviews, and added cream cheese to the filling.

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Comments

  1. Nice recipe – thank you.

  2. These look so good! I love creamy enchiladas and I love mushrooms in my Mexican food ๐Ÿ™‚

  3. Thanks for this recipe. I’m going to have it for supper tonight.

  4. These look delicious! Is is really a Tablespoon of garlic powder in the sauce? That seems like a lot…

  5. This recipe looks even better than my mom’s chicken enchilada recipe I’ve been looking for. We’ll try it tonight.
    BTW, I get weekly requests for the Sausage and Penne recipe you provided. Amazingly good! Thanks for all the effort you put into this site.

  6. That looks divine. It’s happening Wednesday night when my stepson comes to dinner. Thank you!

  7. These look and sound amazing!

    xx Kelly
    Sparkles and Shoes

  8. I tried this recipe last – and it was very good! However the printed version doesnt state when to add the chicken. Luckily I had saved the email and read the pictures. Also is 12 ounces of spinach correct? I used 5 ounces and thought it was a little much. Everything else I kept the same and it was quite good. Gonna take it to a potluck this weekend.

  9. Making it tonight and can’t wait! ๐Ÿ™‚

    Also, just an FYI though, you don’t mention when to add in the chicken in your instructions.

  10. I agree that 5 ounces of spinach did the trick nicely, which helped since I didn’t have time to pick through 12 ounces (some of those boxes and bags of spinach are very wet inside and half the spinach is rotten : (. I was reading the recipe that omitted when to add the chicken, but it wasn’t too hard to figure out, right? It’s a very tasty recipe, very similar to one I all ready use, but this one is more jazzed up. Don’t go too heavy on the lime juice, though. Anyway, I’ve found many mistakes on blog recipes and I wish everyone would double check very carefully as it’s no fun to get half way through a recipe and realize something is wrong. Thanks for a nice recipe.

    • Christy {The Girl Who Ate Everything} says:

      Kathy,
      Oh my goodness. I’m so sorry. I’ve been having issues with my Ziplist plugin which is how I enter the recipe and it looks like it’s not updating when I make changes. I made the changes and they weren’t getting saved. Ugh. Should be fixed now.

  11. These were really good! My kids ate it up except for one and he really tried. The lime flavor was kind of intense at first, but still good. The lime was really subdued in the leftovers. I think my limes were a little much to begin with, but anyway, I really, really liked these!! ๐Ÿ™‚

  12. Jana Pedowitz says:

    This looks awesome! Is it possible to freeze this and have later? Or would the mushrooms go rubbery?

    Just thought I would ask. Thanks!

  13. Tried this recipe and the sauce would not thicken. Not sure why but I was very upset after doing it all ๐Ÿ™

  14. Hi! I just wanted to say that I stumbled across this recipe on the web and it was totally the BOMB! Different and delicious!!
    However, I do want to caution….for us, one tablespoon of lime juice was MORE then enough, and one teaspoon of garlic powder also plenty! If a quantity sounds like a lot to you, don’t add in the full amount until you’ve tasted it…obviously some people like more garlic and pucker then others. You can always add in more, but can’t take it out. I went with my gut and experience, added in what I thought was appropriate and tasted. Even at that, it was still tart (with one full T), but a little of the tartness cooked out. If you feel like your littles might not like it, reduce the lime to 1/2 tablespoon. Someone commented that the spinach was too much, but like the author said, it cooks down and it’s certainly not too much for the recipe at all!

  15. how long will sauce cook before thickening?? Rough estimate please

  16. I made these for company and it was a hit – loved it, I’m sure everyone puts a little more of this and a little less of that in every recipe… I don’t care for cilantro – any suggestions for alternatives?

  17. So many lovely recipes. Thank you.

  18. I love this recipe, Christy. I know cream cheese makes all the difference in many dishes. I will be making this with seafood instead of chicken and it will be fabulous!

  19. I just made the enchiladas. I added green pepper and black pepper to make it spicy. My family loved it. Thanks for the recipe.

  20. I wonder if I could substitute Greek Yogurt for the sour cream?

  21. I made these last yesterday for lunch at work for me and my boss tasted them last night your mouth… Never made any chicken enchiladas before but will make these again. Thank you so much for sharing this look forward to making some more of your dishes….

  22. Do you think frozen spinach would be ok?

  23. Gretchen Tyree says:

    These were the absolute best enchiladas I have ever cooked or eaten. My family loved these!. I made the traditional beef enchiladas and these as my husband won’t eat cooked onions. Well, he ate 2 servings of the chicken ones. I would add a bit more salt to taste next time. That is the only thing I would adjust for us. Thank you so much for this keeper.