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
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
- 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.