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

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.