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.
Preheat the oven to 425 degrees F. Spray one 13x9-inch pyrex pan with nonstick spray.
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.
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.
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.