Mushroom, Spinach, and Chicken Enchiladas
These Mushroom, Spinach, and Chicken Enchiladas are creamy enchiladas topped with a cilantro sour cream sauce. This Mexican chicken recipe is company worthy.
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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
- Mexican Stuffed Shells
- Baked Chicken Chimichangas
- Creamy Shrimp Enchiladas
- Grilled Shrimp Tacos with Avocado Salsa
- Mini Chicken Chimichangas
- Grilled Chicken Tacos with Feta Cream
- Taco Pizza Rolls
- Taco Lasagna
- Cilantro Lime Rice
Mushroom, Spinach, and Chicken Enchiladas
Ingredients
Filling:
- 2 tablespoons unsalted butter
- 1 small onion, , minced
- 2 garlic cloves, , minced
- 16 ounces mushrooms, , chopped coarsely
- 1/4 cup low-sodium chicken broth
- 9 ounces fresh spinach, , washed, drained and coarsely chopped
- 4 ounces cream cheese, , softened
- 2 cups cooked chicken, , shredded or cubed
Sauce:
- 1 tablespoon lime juice, (more to taste)
- 3/4 cup low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 cup sour cream
- 1/2 cup cilantro, , finely chopped
Other:
- 8 flour tortillas
- 1 1/2 cups Monterey jack cheese, , shredded
Instructions
- Preheat oven to 350 degrees and grease a 9x13 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.
Notes
These are my favorite enchiladas
Thank you!
Love this recipe and it’s delish!
Thank you!
These enchiladas were a hit, I halved the amount of mushrooms and spinach for some family members preferences bur next tike I will do the full amount. Will Definitely be adding this recipe to my collection. I also threw all the mushrooms in with the filling and ommited the lime juice in the sauce.
Whew, talk about labor intensive. That’s an understatement. But hopefully it will be worth it!
We both liked this and using light sour cream and light cream cheese it was only 5 WW smart pints per enchilada. I used pepper Jack cheese. However, I will note that the sauce does not “thicken” as the recipe states. I had to add a small amount of Wondra flour to it to get a little thickening. I was surprised how runny the sauce was. Is that normal?
Huh interesting. I don’t know why it was so runny?
It’s the “Light” Cream Cheese because it breaks down when heated and does not re-thicken when cooled. The flavor is not lost, only the thickness. I hope this helped.
I like the recipe, but this was rather salty and I personally thought a tablespoon of garlic powder was way way too much. That almost ruined the dish.
I’m sorry you weren’t a fan.
It’s actually a teaspoon of garlic powder…
Hello, these sound yummy but since I’m single I was wondering if I could make up the filling / sauce and freeze those separately and just make up a couple enchiladas at a time. Thanks!
Yes, great idea!
Thank you so much for posting this recipe; it taste exactly what are used to enjoy it a little family restaurant. This is one of my favorite dishes and it taste exactly like it did in that restaurant.
Could this be made ahead and then baked the next day?
They might get soggy.
Keep the sauce separate from the enchiladas and then bake them and they should be ok. Or assemble at the last minute. But definitely do not pour the sauce over them and wait to bake.
Would this work to make it into a casserole, ie, cut the tortillas in triangles or strips on the bottoms and then make layers, like an enchilada pie? It looks yummy, and I may just do it as written. Thanks.
Awesome!
So good I shit myself
Oh man.
I added artichoke hearts and diced pickled jalepenos to the filing and it was soo good. I also added Trader Joe’s Green Dragon Hot Sauce and some black olive slices on top… Would like to try this recipe with a green enchilada sauce next time!
Ooh yes. I love that green dragon hot sauce!
My husband’s first day of retirement came sooner than expected and he decided to go to the grocery store and try something other than grilling. When I got home later than usual from work, I walked into our home that had the lovely smell of cilantro and garlic. He never cooks with cilantro. Was I ever impressed with these fabulous enchiladas. Way better than I’ve ever made. Hope this retirement continues forever. Can’t wait for mine!
Wow what a compliment. So glad his retirement is beneficial to you too.
The addition of chopped artichokes is good, too. But them we like spinach chicken artichoke dip.
Great point. Bet it tastes just like it.
These look delicious! I bought two 8oz packages of mushrooms. I’ve cut one up. It looks like quite a bit, but I know it says 1lb. So use both packages?
Made these last night with my boyfriend and we both just about ate ourselves sick. They were too good to stop. I’ll definitely make again, although next time I might dice a jalapeño and add; I thought they could use a slight kick, my boyfriend liked them as is.
Haha so glad you enjoyed!
Can you make the filling a few hours ahead of time?
Sure!
This dish was nothing short of spectacular! Used Greek yogurt instead of sour cream, and pepper jack cheese instead of regular Monterey jack. The full amounts of spinach, lime juice, and garlic powder are not too much, IMHO. Wow and yum! A definite repeat.
Which size tortillas?
I’ve already made this once and it was loved by all! The lime juice was fine for us. I did only put in one t garlic powder.
I believe I did 6 inch but any size will work.
These were the absolute best enchiladas I have ever cooked or eaten. My family loved these!. I made the traditional beef enchiladas and these as my husband won’t eat cooked onions. Well, he ate 2 servings of the chicken ones. I would add a bit more salt to taste next time. That is the only thing I would adjust for us. Thank you so much for this keeper.
Thank you!!
Do you think frozen spinach would be ok?
Yes of course! Just make sure you strain it.
I made these last yesterday for lunch at work for me and my boss tasted them last night your mouth… Never made any chicken enchiladas before but will make these again. Thank you so much for sharing this look forward to making some more of your dishes….
Thank you! I love hearing that.
I wonder if I could substitute Greek Yogurt for the sour cream?
Absolutely. A great substitute!
I just made the enchiladas. I added green pepper and black pepper to make it spicy. My family loved it. Thanks for the recipe.
You’re welcome!
I love this recipe, Christy. I know cream cheese makes all the difference in many dishes. I will be making this with seafood instead of chicken and it will be fabulous!
Enjoy!
So many lovely recipes. Thank you.
Thank you!
I made these for company and it was a hit – loved it, I’m sure everyone puts a little more of this and a little less of that in every recipe… I don’t care for cilantro – any suggestions for alternatives?
You can leave it out. Fresh oregano is a great Mexican herb. Just a little.
Can I try flat leaf italian parsley? My hunny just won’t even try cilantro but the recipe sounds so perfect and I want to try it. I’m giving 5 stars based on how I know it will taste!
Yes, that would work!
how long will sauce cook before thickening?? Rough estimate please
4-6 minutes is a good estimate.
Hi! I just wanted to say that I stumbled across this recipe on the web and it was totally the BOMB! Different and delicious!!
However, I do want to caution….for us, one tablespoon of lime juice was MORE then enough, and one teaspoon of garlic powder also plenty! If a quantity sounds like a lot to you, don’t add in the full amount until you’ve tasted it…obviously some people like more garlic and pucker then others. You can always add in more, but can’t take it out. I went with my gut and experience, added in what I thought was appropriate and tasted. Even at that, it was still tart (with one full T), but a little of the tartness cooked out. If you feel like your littles might not like it, reduce the lime to 1/2 tablespoon. Someone commented that the spinach was too much, but like the author said, it cooks down and it’s certainly not too much for the recipe at all!
Thank you for the input. I think you’re right. Totally to taste on the lime.
Tried this recipe and the sauce would not thicken. Not sure why but I was very upset after doing it all 🙁
The longer you cook it the more it will thicken. Hmm. I’m so sorry. I’m not sure what happened.
This looks awesome! Is it possible to freeze this and have later? Or would the mushrooms go rubbery?
Just thought I would ask. Thanks!
I think it would be okay to freeze but I haven’t tried it.
These were really good! My kids ate it up except for one and he really tried. The lime flavor was kind of intense at first, but still good. The lime was really subdued in the leftovers. I think my limes were a little much to begin with, but anyway, I really, really liked these!! 🙂
Good. I think that you’re right about the lime. I would maybe knock it down a bit too.
I agree that 5 ounces of spinach did the trick nicely, which helped since I didn’t have time to pick through 12 ounces (some of those boxes and bags of spinach are very wet inside and half the spinach is rotten : (. I was reading the recipe that omitted when to add the chicken, but it wasn’t too hard to figure out, right? It’s a very tasty recipe, very similar to one I all ready use, but this one is more jazzed up. Don’t go too heavy on the lime juice, though. Anyway, I’ve found many mistakes on blog recipes and I wish everyone would double check very carefully as it’s no fun to get half way through a recipe and realize something is wrong. Thanks for a nice recipe.
Kathy,
Oh my goodness. I’m so sorry. I’ve been having issues with my Ziplist plugin which is how I enter the recipe and it looks like it’s not updating when I make changes. I made the changes and they weren’t getting saved. Ugh. Should be fixed now.
Making it tonight and can’t wait! 🙂
Also, just an FYI though, you don’t mention when to add in the chicken in your instructions.
Ahh. Thanks for the catch.
I tried this recipe last – and it was very good! However the printed version doesnt state when to add the chicken. Luckily I had saved the email and read the pictures. Also is 12 ounces of spinach correct? I used 5 ounces and thought it was a little much. Everything else I kept the same and it was quite good. Gonna take it to a potluck this weekend.
Thanks for the catch. The spinach seems like a lot but cooks down to almost nothing.
These look and sound amazing!
xx Kelly
Sparkles and Shoes
That looks divine. It’s happening Wednesday night when my stepson comes to dinner. Thank you!
This recipe looks even better than my mom’s chicken enchilada recipe I’ve been looking for. We’ll try it tonight.
BTW, I get weekly requests for the Sausage and Penne recipe you provided. Amazingly good! Thanks for all the effort you put into this site.
Thank you! I appreciate that.
These look delicious! Is is really a Tablespoon of garlic powder in the sauce? That seems like a lot…
Yes, it really is. I thought the same thing but it is great!
Thanks for this recipe. I’m going to have it for supper tonight.
These look so good! I love creamy enchiladas and I love mushrooms in my Mexican food 🙂
Nice recipe – thank you.