These Mushroom, Spinach, and Chicken Enchiladas are creamy enchiladas topped with a cilantro sour cream sauce. This Mexican chicken recipe is company worthy.
9ouncesfresh spinach, , washed, drained and coarsely chopped
4ouncescream cheese, , softened
2cupscooked chicken, , shredded or cubed
Sauce:
1tablespoonlime juice, (more to taste)
3/4cuplow-sodium chicken broth
1teaspoongarlic powder
1cupsour cream
1/2cupcilantro, , finely chopped
Other:
8flour tortillas
1 1/2cupsMonterey jack cheese, , shredded
Instructions
Preheat oven to 350 degrees and grease a 9x13 baking dish.
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.
Remove half of the mushroom mixture and set aside for the sauce.
Add the chicken broth and cook for 2 more minutes.
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.
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.
Divide filling evenly among the 8 tortillas, fill and roll and place them seam side down in the prepared pan.
Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes or until it's nice and bubbly.
Notes
Source: adapted from Food.com . I added chicken, reduced the salt per reviews, and added cream cheese to the filling.