Chicken, Spinach & Mushroom Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 chicken breasts
1 pound baby portobello mushrooms, chopped
1 small onion, finely chopped
2 tablespoons butter
3 garlic cloves, minced
1/4 cup white wine or chicken broth
12 ounces chopped fresh spinach, coarsely chopped
1/2 teaspoon seasoned salt, divided
3/4 cup water
1/4 cup lime juice
1 tablespoon chicken bouillon granules
1 tablespoon garlic powder
1-1/2 cups (12 ounces) sour cream
1/2 cup minced fresh cilantro
12 corn tortillas (6 inches), warmed
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
Crushed red pepper flakes, optional
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Directions: |
Directions:Boil, broil chicken in pot (or debone rotisere chicken--much faster prep time).
In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce.Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated.
In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro, chicken and reserved mushroom mixture; heat through.
Place 3 tablespoons of mixture down the center of each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered at 350° for 14-18 minutes or until heated through. Sprinkle with pepper flakes if desired. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: With 3 boys, this was the only way I could get them to eat spinach and mushrooms...hide it in a corn tortilla and smother it in cheese. ;)
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