Creamy Chicken, Spinach and Mushroom Enchiladas

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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

Creamy Chicken, Spinach and Mushroom Enchiladas

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes



  • 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


  • 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
  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.
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  • Stephanie wrote:

    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!

  • Janel Brost wrote:

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

  • Cher wrote:

    Can you please tell me what is green taco sauce?

    • Lori Lange wrote:

      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.

  • Colleen wrote:

    We love enchiladas here and these are some great ingredients.

  • chris wrote:

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

  • bellini valli wrote:

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

  • Takin’ Care of Twins wrote:

    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!)!

  • pamela ponder wrote:

    looks awesome can’t wait to try it out thanks

  • MO wrote:

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

  • Paula wrote:

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

  • patsy wrote:

    Wow! That looks fantastic!

  • Foodiewife wrote:

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