Creamy Chicken and Mushroom Enchiladas+

I frequently add left over cut up chicken to the enchiladas

1 tsp garlic powder
1 (10 oz) can condensed reduced-fat cream of chicken soup, undiluted
1 (8 oz carton) fat-free sour cream
1 (4.5 oz) can chopped green chilies, undrained

Cooking spray
1 c chopped onion
1 jalapeno pepper, seeded and chopped
2 c sliced mushrooms
1 tsp garlic powder
1 tsp ground cumin
½ tsp salt
2 (10 oz) packages frozen chopped spinach, thawed and drained
1 c (4 oz) shredded Monterey Jack cheese, divided
10 (6”) corn tortillas

½ c chopped seeded plum tomato
¼ c chopped green onion tops

Preheat oven to 350.

To prepare sauce, combine first 4 ingredients; stir well.

To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat.  Add onion and jalapeno, saute 5 minutes or until tender, stirring frequently.  Add mushrooms, saute 3 minutes or until tender.  Stir in garlic powder, cumin, salt and spinach; cook 5 minutes or until heated.

Combine spinach mixture and ¼ c cheese in a large bowl, stir to combine.

Spoon ½ c sauce into a 13 x 9 baking dish coated with cooking spray.  Warm tortillas according to package directions.  Spoon about 1/3 c spinach mixture down center of each tortilla; roll up.  Place filled tortillas seam sides down in the baking dish.  Spread remaining sauce evenly over tortillas; top with ¾ c cheese.

Bake at 350 for 20 minutes.  Top with tomato and green onion.

Yield 5 servings.

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