Creamy Chicken, Spinach & Mushroom Enchiladas

I’m teaming up with Paula Deen, GoodBite.com and Philadelphia Cream Cheese to present “The Real Women of Philly” campaign. Paula Deen is looking for the next big cooking stars, and enthusiastic home cooks are encouraged to submit their own cooking videos. $25,000 is at stake along with a chance to meet Paula Deen! So what do you think… could you use $25,000? Go ahead and send in your video! To submit a video go to PaulaDeen.com.

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 & Mushroom Enchiladas.

Check out my video below, where I’ll show you how to make my new recipe.

Print Recipe Print Recipe 

Creamy Chicken, Spinach & Mushroom Enchiladas

www.RecipeGirl.com

sauce:
½ cup butter
½ cup all-purpose flour
3 cups chicken broth
8 ounces sour cream
4 ounces cream cheese
½ 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 ¾ cup)
1 pound (16 ounces) grated Monterey Jack Cheese

1. Preheat oven to 425 degrees F. Spray two 9×9 pyrex dishes (or 1 large) with nonstick spray.

2. Prepare sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring 1 minute. Gradually add broth and cook, stirring until thick (5 minutes). Whisk in cream cheese until melted. Stir in sour cream and taco sauce. Let cool.

3. Assemble enchiladas: Lay out tortilla on work surface. Spread 2 Tablespoons Jack cheese down the middle, then ¼ 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, 6 enchiladas in each dish. Spoon remaining sauce over rolled enchiladas, then sprinkle with remaining Jack cheese.

4. Bake 25 to 30 minutes, or until lightly browned and bubbly.

Serves 6

Tips:
*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.

Leave a Comment




19 Responses to “Creamy Chicken, Spinach & Mushroom Enchiladas”

  1. 1

    Foodiewife — April 13, 2010 @ 6:41 AM

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

  2. 2

    RecipeGirl's Mom — April 13, 2010 @ 7:02 AM

    Loved the vidio! You look beautiful. And your Enchilada recipe is a must-try-soon for company.

  3. 3

    Laurie — April 13, 2010 @ 7:04 AM

    good luck on the contest! Wouldn’t it be fun to meet in Savannah!

  4. 4

    Barbara — April 13, 2010 @ 7:25 AM

    Really a great job with the video. I enjoyed watching it and watching you make the enchiladas. They look delish!

  5. 5

    patsy — April 13, 2010 @ 8:46 AM

    Wow! That looks fantastic!

  6. 6

    Paula — April 13, 2010 @ 10:18 AM

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

  7. 7

    Stacey Snacks — April 13, 2010 @ 10:48 AM

    RG,
    Love the video! What a nice personal touch!
    You are very comfortable on camera!

  8. 8

    MO — April 13, 2010 @ 12:04 PM

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

  9. 9

    pamela ponder — April 14, 2010 @ 5:21 AM

    looks awesome can’t wait to try it out thanks

  10. 10

    Takin' Care of Twins — April 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!)!

  11. 11

    Anne — April 14, 2010 @ 10:12 AM

    Paula Deen uses quite a lot of butter in her recipes. I am not sure if I am able to use that much butter and still get good results. But I do love cream cheese. Never thought cream cheese could be put in enchilda. Gotta try next time.

  12. 12

    bellini valli — April 14, 2010 @ 10:21 AM

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

  13. 13

    marla {family fresh — April 15, 2010 @ 4:19 AM

    Lori what a great video. Yes, the enchiladas look great, but I love seeing you in action! Thanks for sharing the contest with us……now my head is racing with recipe ideas. xo

  14. 14

    chris — April 23, 2010 @ 12:21 PM

    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!

  15. 15

    Colleen — April 26, 2010 @ 9:06 AM

    We love enchiladas here and these are some great ingredients.

  16. 16

    Cher — December 12, 2011 @ 9:28 AM

    Can you please tell me what is green taco sauce?

    • Lori Lange replied: — December 12th, 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.

  17. 17

    Janel Brost — January 28, 2013 @ 6:14 PM

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

  18. 18

    Stephanie — July 10, 2013 @ 4:37 PM

    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!