Chicken Enchiladas With Spinach and Mushroom – Comforting, Creamy, and Weeknight-Friendly

Chicken enchiladas with spinach and mushrooms hit that perfect spot between cozy and fresh. You get juicy chicken, tender vegetables, a gentle creaminess, and just the right kick from enchilada sauce. It’s a dish that feels special but doesn’t ask for complicated techniques or niche ingredients.

Whether you’re feeding a family or meal-prepping for the week, these enchiladas deliver flavor and convenience. Serve them with a simple salad, rice, or just a squeeze of lime and call it a great night.

Save

Chicken Enchiladas With Spinach and Mushroom - Comforting, Creamy, and Weeknight-Friendly

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 cups cooked shredded chicken (rotisserie works great)
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 8 ounces mushrooms, sliced (cremini or button)
• 3 cups fresh baby spinach, roughly chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon smoked paprika (optional but great)
• Salt and black pepper, to taste
• 1/2 cup sour cream or Greek yogurt
• 1 1/2 cups shredded cheese (Monterey Jack, pepper jack, or cheddar)
• 10–12 small flour or corn tortillas (6-inch size)
• 2 cups red enchilada sauce (store-bought or homemade)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Method

 

1. Preheat and prep the pan: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and spread a thin layer of enchilada sauce on the bottom.
2. Sauté the aromatics: In a large skillet, warm the olive oil over medium heat. Add the onion and cook until softened and slightly translucent, about 3–4 minutes.
3. Cook the mushrooms: Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until they release their moisture and turn golden in spots, 6–8 minutes.
4. Add spinach and garlic: Stir in the garlic and spinach. Cook until the spinach wilts, about 1–2 minutes. Season with cumin, chili powder, smoked paprika, salt, and pepper. Remove from heat.
5. Build the filling: In a large bowl, combine the shredded chicken, sautéed vegetables, sour cream or Greek yogurt, and 1 cup of the shredded cheese. Mix until evenly combined and creamy. Taste and adjust seasoning.
6. Warm the tortillas: Wrap tortillas in a damp paper towel and microwave for 30–45 seconds, or warm briefly in a dry skillet. Warm tortillas roll without cracking.
7. Fill and roll: Spoon a generous 1/4 cup of filling onto each tortilla. Roll snugly and place seam-side down in the baking dish. Repeat with remaining tortillas.
8. Sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1/2 cup cheese on top.
9. Bake: Cover loosely with foil and bake for 15 minutes. Remove the foil and bake another 8–10 minutes, until the cheese is melted and the edges are bubbling.
10. Finish and serve: Let rest for 5 minutes. Garnish with chopped cilantro and serve with lime wedges. Add avocado, sliced jalapeños, or a dollop of sour cream if you like.

What Makes This Special

Save

This recipe blends classic enchilada comfort with a lighter veggie twist. The spinach adds brightness and color, while mushrooms bring a savory, earthy depth.

Using shredded chicken keeps things simple and fast without sacrificing taste. The creamy element helps bind the filling, keeps everything moist, and turns each bite into a satisfying, melty forkful. It’s the kind of dish that works for weeknights, but also fits right in at a casual dinner with friends.

What You’ll Need

• 2 cups cooked shredded chicken (rotisserie works great)
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 8 ounces mushrooms, sliced (cremini or button)
• 3 cups fresh baby spinach, roughly chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon smoked paprika (optional but great)
• Salt and black pepper, to taste
• 1/2 cup sour cream or Greek yogurt
• 1 1/2 cups shredded cheese (Monterey Jack, pepper jack, or cheddar)
• 10–12 small flour or corn tortillas (6-inch size)
• 2 cups red enchilada sauce (store-bought or homemade)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

Save

1. Preheat and prep the pan: Heat your oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish and spread a thin layer of enchilada sauce on the bottom.

2. Sauté the aromatics: In a large skillet, warm the olive oil over medium heat. Add the onion and cook until softened and slightly translucent, about 3–4 minutes.
3. Cook the mushrooms: Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until they release their moisture and turn golden in spots, 6–8 minutes.
4. Add spinach and garlic: Stir in the garlic and spinach.

   Cook until the spinach wilts, about 1–2 minutes. Season with cumin, chili powder, smoked paprika, salt, and pepper. Remove from heat.

5. Build the filling: In a large bowl, combine the shredded chicken, sautéed vegetables, sour cream or Greek yogurt, and 1 cup of the shredded cheese.

   Mix until evenly combined and creamy. Taste and adjust seasoning.

6. Warm the tortillas: Wrap tortillas in a damp paper towel and microwave for 30–45 seconds, or warm briefly in a dry skillet. Warm tortillas roll without cracking.
7. Fill and roll: Spoon a generous 1/4 cup of filling onto each tortilla. Roll snugly and place seam-side down in the baking dish.

   Repeat with remaining tortillas.

8. Sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1/2 cup cheese on top.
9. Bake: Cover loosely with foil and bake for 15 minutes. Remove the foil and bake another 8–10 minutes, until the cheese is melted and the edges are bubbling.
10. Finish and serve: Let rest for 5 minutes.

    Garnish with chopped cilantro and serve with lime wedges. Add avocado, sliced jalapeños, or a dollop of sour cream if you like.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat covered in the oven at 325°F (165°C) until warmed through, or microwave in short bursts.
• Freeze: Assemble the enchiladas without baking, wrap tightly, and freeze for up to 2 months.

  Bake from frozen at 350°F (175°C) for 45–55 minutes, adding sauce if needed.

• Best texture: If using corn tortillas and freezing, double-sauce slightly to prevent drying.

Benefits of This Recipe

• Balanced comfort: Creamy, cheesy, and saucy, but also loaded with vegetables and lean protein.
• Flexible ingredients: Works with leftover chicken, rotisserie chicken, or even pre-cooked turkey.
• Make-ahead friendly: You can assemble in the morning and bake at dinner time.
• Easy to scale: Double the recipe for a crowd or for meal prep.
• Customizable heat: Adjust spice levels with chili powder, jalapeños, or a medium/hot enchilada sauce.

What Not to Do

• Don’t skip warming the tortillas. Cold tortillas crack and tear when rolled.
• Don’t overload the filling. Overstuffed enchiladas burst and turn messy; keep portions consistent.
• Don’t water down the sauce. Thin sauce makes soggy enchiladas. Use a good, flavorful sauce.
• Don’t under-season the filling. Taste before rolling. The sauce is flavorful, but the filling needs its own seasoning.
• Don’t bake uncovered the entire time. A short covered bake helps everything heat evenly and stay moist.

Variations You Can Try

• Green enchiladas: Swap red sauce for salsa verde or green enchilada sauce.

  Add a little cumin and fresh lime juice to brighten it up.

• Creamy poblano: Blend roasted poblano peppers into your sauce for a mild smoky flavor and creamy texture.
• Cheese swap: Use Oaxaca or Chihuahua cheese for extra melt, or pepper jack for a spicy kick.
• Vegetarian version: Skip the chicken. Add black beans or pinto beans and extra mushrooms for a hearty filling.
• Low-carb tweak: Use low-carb tortillas and sub Greek yogurt for sour cream.
• Spice lovers: Add diced jalapeños or chipotle in adobo to the filling for a deeper heat and smokiness.
• Breakfast-style: Add softly scrambled eggs to the filling and top with a drizzle of hot sauce.

FAQ

Can I use corn tortillas instead of flour?

Yes. Corn tortillas give a more traditional flavor and hold up well once sauced.

Warm them until pliable and consider a quick dip in hot oil or a brief steam to prevent cracking.

What’s the best way to cook the chicken?

Poached, roasted, or rotisserie all work. For a quick option, simmer boneless chicken breasts in salted water with a bay leaf and a slice of onion until cooked through, then shred.

Can I make this ahead?

You can assemble the enchiladas up to a day ahead. Keep them covered in the fridge, then bake as directed, adding 5–10 extra minutes if they’re cold.

How do I keep the enchiladas from getting soggy?

Use a sturdy tortilla, don’t over-sauce, and follow the covered-then-uncovered bake.

If using corn tortillas, lightly toast or warm them to create a small barrier before rolling.

Is there a dairy-free option?

Use a dairy-free yogurt alternative and a plant-based cheese that melts well. Check your enchilada sauce label to ensure it’s dairy-free too.

What sides go well with this?

Mexican rice, cilantro-lime rice, black beans, a crisp salad, or simple grilled corn all pair nicely. Don’t forget lime wedges for a bright finish.

Can I add more vegetables?

Absolutely.

Bell peppers, zucchini, or corn fold in easily. Sauté them with the onions and mushrooms to cook off moisture first.

Wrapping Up

These Chicken Enchiladas with Spinach and Mushroom bring together rich flavor, tender vegetables, and a creamy, cheesy finish without a lot of fuss. They’re easy enough for weeknights and satisfying enough for company.

Keep a few essentials on hand—good tortillas, a reliable sauce, and a rotisserie chicken—and you can pull this off anytime. Serve hot, add fresh lime and cilantro, and enjoy a plate of comfort with a lift of greens.