Chicken, Spinach & Mushroom Enchiladas

We are back! We have taken a long break from food blogging to reevaluate our creative focus and spend some much needed time with our budding one-year old.

For our first meal back, we adapted a Taste of Home recipe. We added some meat and a little bit of cornstarch to thicken up the sauce and we were happily pleased with the results.  The delicious sour cream sauce has a hint of cilantro-lime and compliments the chicken, mushroom and spinach filling wonderfully.  This is one we can’t wait to eat again. Chicken, Spinach & Mushroom Enchiladas

Chicken, Spinach and Mushroom Enchiladas

Filling:

4-4 ounce chicken breasts, shredded
1 pound portobello mushrooms, chopped
1 small onion, finely chopped
1 tablespoon olive oil
2 tablespoons butter
3 garlic cloves, minced
1/4 cup chicken broth
1-1/2 cups frozen spinach
1/4 teaspoon seasoned salt

Sauce:

3/4 cup water
juice of two limes
2 chicken bouillon cubes
2 teaspoons cornstarch
1 tablespoon garlic powder
1/4 teaspoon seasoned salt
1-1/2 cups sour cream
1/2 cup fresh cilantro, chopped

12-6 inch flour tortillas
1-1/2 cups Monterey Jack cheese

Directions:

In a large skillet, cook chicken in olive oil until no pink shows. Shred and set aside. Saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for the sauce.

Add chicken broth to remaining vegetables, cook for two minutes while stirring continuously. Add chicken, spinach and seasoned salt, cook until spinach is thawed and liquid has evaporated.

In a large saucepan, bring the water, lime juice, chicken bouillon, cornstarch, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through.

Place chicken, spinach and mushroom filling in 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.

Makes 6 servings.

Recipe adapted from Taste of Home’s Spinach Mushroom Enchiladas.

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