Creamy Chicken, Spinach and Mushroom Enchiladas

One of my favorite recipes growing up was something my Dad used to make: asparagus enchiladas. To change things up a bit, I added cream cheese to Dad’s sauce, replaced the asparagus with spinach, and tucked some chicken and mushrooms in there too. I think I’ve made Dad’s recipe even better in creating: Creamy Chicken, Spinach and Mushroom Enchiladas.
Creamy Chicken, Spinach and Mushroom Enchiladas - recipe from RecipeGirl.com

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Creamy Chicken, Spinach and Mushroom Enchiladas

Ingredients:

Sauce:

  • 1/2 cup (1 stick) butter
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 8 ounces sour cream
  • 4 ounces cream cheese
  • 1/2 cup green taco sauce

Enchiladas:

  • 12 (8-inch) flour tortillas
  • 4 cups cooked, shredded chicken (about 2 large breasts)
  • 10-ounce package frozen chopped spinach, thawed & squeezed dry
  • 8 ounces sliced mushrooms
  • 1 large shallot, finely chopped (about 3/4 cup)
  • 1 pound (16 ounces) grated Monterey Jack Cheese

Directions:

  1. Preheat the oven to 425 degrees F. Spray one 13x9-inch pyrex pan with nonstick spray.
  2. Prepare the sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring 1 minute. Gradually add the broth and cook, stirring until thick (5 minutes). Whisk in the cream cheese until melted. Stir in the sour cream and taco sauce. Let cool.
  3. Assemble the enchiladas: Lay out a tortilla on your work surface. Spread 2 tablespoons of Jack cheese down the middle, then 1/4 cup chicken, a sprinkle of chopped shallots, a tablespoon of spinach and a few mushroom slices. Spoon 2 tablespoons of the sauce on top of the mixture. Roll and place seam-down in the prepared dish. Spoon the remaining sauce over the rolled enchiladas, then sprinkle with the remaining Jack cheese.
  4. Bake 25 to 30 minutes, or until lightly browned and bubbly.
  • It’s perfectly okay to use light sour cream and low fat cream cheese in this recipe. You’ll still get the same, creamy result.
  • This recipe freezes well. Divide the enchiladas into 2 pans, prepare through step 3, cover and freeze. Let thaw in refrigerator overnight and then bake, as directed.
SOURCE:  RecipeGirl.com

13 Responses to “Creamy Chicken, Spinach and Mushroom Enchiladas”

  1. postedApr 13, 2010 6:41 AM
    Foodiewife

    At last! A beautiful enchilada recipe that doesn’t used canned soup! Bookmarked to make!

  2. postedApr 13, 2010 8:46 AM

    Wow! That looks fantastic!

  3. postedApr 13, 2010 10:18 AM
    Paula

    Yumm looks creamy and delish!! Can’t wait to try it!

  4. postedApr 13, 2010 12:04 PM
    MO

    Looks DELISH….can’t wait to try it!!!

  5. postedApr 14, 2010 5:21 AM
    pamela ponder

    looks awesome can’t wait to try it out thanks

  6. postedApr 14, 2010 10:11 AM

    Oh. my. gosh. These look fabulous! I am going to try to make them soon. My mouth is literally watering. AND! I know that I can get all of those ingredients in an organic version, so I can fix these for my whole family (17m old twins included!)!

  7. postedApr 14, 2010 10:21 AM

    Thanks for bringing this contest to our attention Laurie. Your enchiladas will show up on our menu soon.

  8. postedApr 23, 2010 12:21 PM
    chris

    have these baking in my oven right now..love making a homemade enchilada sauce..so easy and you can make them as light as you want to..thank you!

  9. postedApr 26, 2010 9:06 AM

    We love enchiladas here and these are some great ingredients.

  10. postedDec 12, 2011 9:28 AM
    Cher

    Can you please tell me what is green taco sauce?

    • postedDec 12, 2011 9:29 AM

      You’ll see it next to the red taco sauce at the grocery store. I believe it’s just made with green chilies/tomatoes instead of red.

  11. postedJan 28, 2013 6:14 PM
    Janel Brost

    Made these tonight… My boyfriend now has a new favorite food!

  12. postedJul 10, 2013 4:37 PM
    Stephanie

    Love this idea…mine is baking right now. I substituted corn tortillas instead of flour. I also am lazy and have two small children, so instead of rolling the enchilada I did this recipe in layers as a casserole. I also added a can of green chilis to my sauteed onion and mushroom layer.

    Thanks for sharing this wonderful recipe!

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