Chicken and Mushroom Enchiladas

There’s a special place in my heart for Mexican / Tex-Mex food. Tacos, salsa, jalepeños, margaritas, rice & beans … all of it … so good. Enchiladas had never been my go-to when I was craving Mexican, but after a recent trip to Loco Taqueria they were brought back onto my radar. This dish is quite simple and simply delicious!

Chicken and Mushroom Enchiladas

Serves: 6

  • Sauce
  • 1 can diced tomatoes
  • 1 garlic clove
  • 1 chipotle pepper (canned on adobo sauce)
  • 1 Tablespoon Olive oil
  • Enchiladas
  • 8 whole wheat tortillas
  • ~1.5 cups pepper jack cheese - shredded
  • ~2 cups cooked chicken breasts - shredded
  • ~2 cups sautéed mushrooms
  • ~2 cups spinach
  1. Pre-heat oven to 400 degrees.
  2. To make the sauce, pulse everything in a food processor until smooth. In a baking tray, spread 2-4 Tablespoons of the sauce on the bottom
  3. Assemble the dish my placing a few tablespoons of the sauce in each tortilla, followed by some chicken, mushrooms, spinach and cheese. Roll them up & place seam side down. Cover with another cup of sauce, cheese and jalepeno slices.
  4. Bake for about 15 minutes, then remove & top with cilantro. Enjoy!

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