Friday, February 13, 2009

Creamy Spinach, Mushroom & Chicken Enchiladas

We love Mexican food. Problem with Mexican food is that its sooooo bad for you, especially if you eat out. I am sure I am only taking out about a quarter of the fat when I make it at home, but for some reason I just feel like its a ton better for us.


Creamy Spinach, Mushroom & Chicken Enchiladas

Ingredients
Sauce:
1 teaspoon garlic powder
1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted
1 (8-ounce carton) fat-free sour cream (I used low fat)
1 (4.5-ounce) can chopped green chiles, undrained

Enchiladas:
Cooking spray
1 cup chopped onion
1 jalapeño pepper, seeded and chopped
2 cups sliced mushrooms
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 cup (4 ounces) shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas
**diced cooked chicken**

Garnish:
1/2 cup chopped seeded plum tomato
1/4 cup chopped green onion tops

Preparation
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 jalapeño; sauté 5 minutes or until tender, stirring frequently. Add mushrooms; sauté 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated. Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.

Spoon 1/2 cup sauce into a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup 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 3/4 cup cheese.

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


While we liked the taste of this recipe, we didn't like the spinach part. Frozen/thawed spinach tends to stick together in clumps. So when you would get a "bite" of spinach, it was more like a big clump. I would recommend using fresh spinach leaves & just letting them cook with the mushrooms. And b/c my husband doesn't believe a meal is a meal without some form of meat in it, I sauted some chicken & added it to the enchiladas as well.

The best part of this meal, I pulled out some of our homemade salsa from the freezer for chips & salsa. It almost made it feel like summer.

3 comments:

Joelen said...

I really like the variation you did with the enchiladas! looks delicious!

Charli said...

They were great! I used the fresh spinach and added the chicken as well. Family devoured them.

Olive said...

I stumbled upon your recipe when I googled "chicken spinach mushroom". It was perfect. My husband and I LOVE mexican and we LOVE trying new recipes. We had to make a couple of alterations due to the fact we were missing a couple ingredients. It turned out absolutely delicious. We used cream of mushroom instead of cream of chicken. No chillies or jalapeno so we substituted crushed red pepper in the sauce and the mixture. Used fresh spinach...definitely a good choice...and flour tortillas instead of corn. Topped it off with fresh salsa. Served it with a side of refried black beans with lime. We will definitely be making this dish again. Thank you for posting it. I look forward to trying some of your other recipes.