Mushroom, Spinach, and Chicken Enchiladas

These Mushroom, Spinach, and Chicken Enchiladas are a comforting and flavorful twist on a classic dish. The earthy mushrooms, tender spinach, and succulent chicken are wrapped in soft flour tortillas and smothered in a rich, creamy sauce made with sour cream and a hint of lime. Topped with Monterey Jack cheese, these enchiladas bake to a golden, bubbly perfection, making them an irresistible meal for any occasion. The combination of fresh ingredients and the tangy, herb-infused sauce ensures every bite is packed with flavor.

Ingredients:

For the Filling:

• 2 tablespoons unsalted butter
• 1 small onion, minced
• 2 garlic cloves, minced
• 16 ounces mushrooms, coarsely chopped
• 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

For the Sauce:

• 1 tablespoon lime juice (adjust to taste)
• 3/4 cup low-sodium chicken broth
• 1 teaspoon garlic powder
• 1 cup sour cream
• 1/2 cup cilantro, finely chopped

Other Ingredients:

• 8 flour tortillas
• 1 1/2 cups Monterey Jack cheese, shredded

Instructions:

1. Prepare the Filling:

• Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
• In a large skillet, melt the butter over medium heat. Add the minced onion, garlic, and chopped mushrooms. Sauté until the vegetables are soft and the liquid from the mushrooms has evaporated, about 5-7 minutes.
• Remove half of the mushroom mixture from the skillet and set it aside for the sauce.
• Add the chicken broth to the remaining mushroom mixture in the skillet and cook for another 2 minutes.
• Stir in the chopped spinach and cook until it wilts and reduces in volume. Mix in the softened cream cheese, stirring until it melts and blends smoothly into the filling. Adjust seasoning with salt if needed, and then stir in the shredded or cubed chicken.

2. Make the Sauce:

• In a small saucepan, combine the lime juice, chicken broth, and garlic powder. Heat over medium-low heat until warmed through.
• Add the reserved mushroom mixture, sour cream, and chopped cilantro. Reduce the heat and let the sauce simmer until it begins to thicken slightly. Taste and adjust the seasoning with salt and more lime juice if desired.

3. Assemble the Enchiladas:

• Divide the filling mixture evenly among the 8 flour tortillas. Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
• Pour the prepared sauce evenly over the enchiladas, ensuring they are well-covered. Sprinkle the shredded Monterey Jack cheese generously over the top.

4. Bake:

• Bake in the preheated oven for 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden. The enchiladas should be heated through and the sauce should be creamy and smooth.

5. Serve:

• Let the enchiladas cool slightly before serving. They pair wonderfully with a side of Mexican rice, black beans, or a fresh salad.

Tips:

• Vegetarian Option: You can easily make these enchiladas vegetarian by omitting the chicken and adding more mushrooms or other vegetables like bell peppers or zucchini.
• Spice it Up: If you like a bit of heat, consider adding some diced jalapeños or a pinch of red pepper flakes to the filling or sauce.
• Cheese Choices: Monterey Jack is mild and creamy, but you could experiment with other cheeses like Pepper Jack for some spice or a blend of Cheddar for a sharper flavor.
• Make-Ahead: These enchiladas can be assembled ahead of time and stored in the refrigerator. When ready to bake, simply pour the sauce over them, add the cheese, and bake as directed.

This dish is perfect for a weeknight dinner or a special gathering, offering a comforting, creamy flavor with a fresh twist from the spinach and lime. Enjoy the rich layers of flavor and the satisfying blend of textures!