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:
PREPARE THE ENCHILADAS:
➡️ 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:
Mexican Chicken Recipes
- Chicken Fajitas
- Chicken Enchilada Casserole
- Mini Sheet Pan Chicken Tostadas
- Beer Marinated Chicken Tacos
- Chicken Salsa Verde
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Creamy Chicken, Spinach and Mushroom Enchiladas
This easy recipe makes a great dinner for busy work nights.
Recipe Details
Prep Time: 30 minutes minsCook Time: 30 minutes minsTotal Time: 1 hour hr
Course: Main CourseCuisine: AmericanKeyword: chicken, Enchiladas, mushrooms
Servings: 6 servings (2 enchiladas per serving)
Calories: 1099kcal
Author: RecipeGirl.com
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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:
PREPARE THE ENCHILADAS:
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
