These Creamy Chicken Spinach and Mushroom Enchiladas are what my husband calls, “restaurant quality.” A creamy sauce is a refreshing change over the typical red enchilada sauce.
Creamy Chicken, Spinach and Mushroom Enchiladas
One of my favorite recipes growing up was something my Dad used to make: asparagus and chicken enchiladas. I used his recipe and changed things up a bit. I added cream cheese to Dad’s sauce, replaced the asparagus with spinach, and tucked some mushrooms in there too. I think I’ve made Dad’s recipe even better with these enchiladas!
🛒 Ingredients Needed:
- butter
- all purpose flour
- chicken broth
- sour cream
- cream cheese
- green taco sauce
- flour tortillas
- cooked, shredded chicken
- frozen chopped spinach
- fresh mushrooms
- shallots
- Monterey Jack cheese
✏️ How to Make Chicken, Spinach and Mushroom Enchiladas:
*The complete, printable recipe is in the recipe card at the end of this post.
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.
PREPARE THE ENCHILADAS:
- Preheat the oven to 425℉. Spray one 13×9 inch pyrex pan with nonstick spray.
- Lay out a tortilla on your work surface. Spread 2 tablespoons of 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 in the prepared dish. Repeat with the remaining tortillas.
- 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.
➡️ Tips and Substitutions:
- It’s perfectly okay to use light sour cream, low fat cream cheese and low carb flour tortillas in this recipe. You’ll still get the same, creamy result and will reduce the calorie content significantly.
- I know that using flour tortillas is not typical for making enchiladas, but they work in this recipe!
- Leave out the chicken, if you’d like. Leftover turkey may be used in place of the chicken.
✔️ Make Ahead Tips:
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.
❤️ What I Love About This Recipe:
- It reminds me of Dad. I wish I could have made him my variation of his recipe.
- It’s a nice twist on classic chicken enchiladas.
- A creamy sauce on enchiladas is my preference, so I love these!
Mexican Chicken Recipes
Creamy Chicken, Spinach and Mushroom Enchiladas
This easy recipe makes a great dinner for busy work nights.
Ingredients
SAUCE:
- ½ cup (1 stick) butter
- ½ cup all purpose flour
- 3 cups chicken broth
- 8 ounces sour cream
- 4 ounces cream cheese
- ½ cup green taco sauce
ENCHILADAS:
- Twelve 8-inch flour tortillas
- 4 cups (about 2 large breasts) cooked, shredded chicken
- One 10-ounce package frozen chopped spinach, thawed & squeezed dry
- 8 ounces sliced mushrooms
- 1 large (about ¾ cup) shallot, finely chopped
- 1 pound (16 ounces) grated Monterey Jack Cheese
Instructions
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.
PREPARE THE ENCHILADAS:
- Preheat the oven to 425℉. Spray one 13×9 inch pyrex pan with nonstick spray.
- Lay out a tortilla on your work surface. Spread 2 tablespoons of 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 in the prepared dish. Repeat with the remaining tortillas.
- 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.
Notes
- It’s perfectly okay to use light sour cream, low fat cream cheese and low carb flour tortillas in this recipe. You’ll still get the same, creamy result and will reduce the calorie content significantly.
- 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.
Nutrition
Serving: 1serving, Calories: 1099kcal, Carbohydrates: 49g, Protein: 70g, Fat: 69g, Saturated Fat: 37g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 272mg, Sodium: 1989mg, Potassium: 975mg, Fiber: 5g, Sugar: 9g, Vitamin A: 7326IU, Vitamin C: 7mg, Calcium: 805mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Made these tonight… My boyfriend now has a new favorite food!