MUSHROOM, SPINACH AND CHICKEN ENCHILADAS
My husband and I are religious about date night. With five kids it’s honestly a necessity so you don’t become passing ships in the night. It takes so much energy to keep them alive, fed, and happy. Sometimes we have date night planned out and sometimes we jump in the car and figure it out from there. Really, it doesn’t matter where we go…we’re just happy to be out together.
On our most recent date night we had plans that fell through but were already headed North so we decided to go to a Mexican restaurant that we’ve been hearing about for a while. The restaurant ended up being a longer drive than anticipated. Almost an hour.
I don’t care how good the food is, I’m not sure an hour drive is ever worth it. But we were already halfway there so we figured we were committed. Now or never.
And the verdict? Meh.
But they did have Chicken, Mushroom, and Spinach Enchiladas on the menu that looked tasty so as soon as we came home I started trying to recreate the idea. If you hate mushrooms remember, so did I! Give them a second chance. Now I love them. Everyone and everything deserves a second chance.
HOW TO MAKE CHICKEN ENCHILADAS
You want to coarsely chop your spinach. I went for the really coarsely chopped because I know it all wilts down anyway.
Add chicken and cream cheese. You can use shredded or cubed but I prefer shredded. A rotisserie chicken would work well here.
Fill up your tortillas with the filling and top with the sour cream cilantro sauce.
These are the easiest enchiladas!
Restaurant quality my friends.
OTHER MEXICAN RECIPES
Yield: 8 enchiladas
These Mushroom, Spinach, and Chicken Enchiladas are creamy enchiladas topped with a cilantro sour cream sauce. This Mexican chicken recipe is company worthy.
, chopped coarsely
low-sodium chicken broth
, washed, drained and coarsely chopped
, shredded or cubed
(more to taste)
low-sodium chicken broth
, finely chopped
Monterey jack cheese
Preheat oven to 350 degrees and grease a 9×13 baking dish.
For the filling: Melt the butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
Remove half of the mushroom mixture and set aside for the sauce.
Add the chicken broth and cook for 2 more minutes.
Add the spinach and cook until spinach has wilted and cooked down. Stir in the cream cheese until melted. Season with salt as needed. Stir in the chicken.
For the Sauce: In a small sauce pan combine lime juice, chicken broth, and garlic powder. Add the reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken. Add salt to taste.
Divide filling evenly among the 8 tortillas, fill and roll and place them seam side down in the prepared pan.
Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes or until it’s nice and bubbly.
Source: adapted from Food.com . I added chicken, reduced the salt per reviews, and added cream cheese to the filling.