Best 3 Chicken And Mushroom Enchiladas Recipes

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Indulge in the tantalizing flavors of Mexican cuisine with our delectable Chicken and Mushroom Enchiladas. This dish is a harmonious blend of tender chicken, earthy mushrooms, and a flavorful enchilada sauce, all enveloped in soft tortillas and topped with melted cheese. The enchiladas are baked to perfection, resulting in a golden-brown crust and a mouthwatering aroma.

In this comprehensive guide, you'll find two variations of this classic dish: the traditional Chicken and Mushroom Enchiladas and a unique Creamy Poblano Chicken and Mushroom Enchiladas recipe. Both recipes provide step-by-step instructions, ensuring that you can recreate these culinary masterpieces in your own kitchen.

The traditional Chicken and Mushroom Enchiladas feature a flavorful enchilada sauce made from scratch using aromatic spices and fresh ingredients. The chicken is cooked to tender perfection and combined with sautéed mushrooms, creating a savory filling. The tortillas are smothered in the enchilada sauce, filled with the chicken-mushroom mixture, and topped with melted cheese before being baked until golden brown.

The Creamy Poblano Chicken and Mushroom Enchiladas take this dish to the next level with the addition of roasted poblano peppers. These peppers impart a smoky, slightly spicy flavor that complements the chicken and mushrooms perfectly. The creamy sauce, made with a blend of sour cream, cream cheese, and spices, adds a rich and luscious texture to the dish.

Whether you prefer the classic recipe or the creamy poblano variation, these Chicken and Mushroom Enchiladas are sure to satisfy your cravings for authentic Mexican flavors. So, gather your ingredients, put on your apron, and let's embark on this culinary journey together!

Here are our top 3 tried and tested recipes!

SPINACH MUSHROOM ENCHILADAS



Spinach Mushroom Enchiladas image

Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. -Evangeline Bradford, Erlanger, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 pound baby portobello mushrooms, quartered and sliced
1 small onion, finely chopped
2 tablespoons butter
3 garlic cloves, minced
1/4 cup white wine or chicken broth
12 ounces chopped fresh spinach, coarsely chopped
1/2 teaspoon seasoned salt, divided
3/4 cup water
1/4 cup lime juice
1 tablespoon chicken bouillon granules
1 tablespoon garlic powder
1-1/2 cups sour cream
1/2 cup minced fresh cilantro
12 corn tortillas (6 inches), warmed
1-1/2 cups shredded Monterey Jack cheese
Crushed red pepper flakes, optional

Steps:

  • In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce., Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated., In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through., Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.

Nutrition Facts : Calories 427 calories, Fat 24g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 879mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

CHICKEN ENCHILADAS II



Chicken Enchiladas II image

A great way to use leftover chicken. Even kids love these!

Provided by teppij

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon butter
½ cup chopped green onions
½ teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sour cream
1 ½ cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
¼ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
  • Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  • In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 619 calories, Carbohydrate 66.8 g, Cholesterol 60.4 mg, Fat 27.1 g, Fiber 4.1 g, Protein 26.1 g, SaturatedFat 11.5 g, Sodium 1459 mg, Sugar 4.4 g

CHICKEN OR TURKEY-MUSHROOM ENCHILADAS



Chicken or Turkey-Mushroom Enchiladas image

I have made these with both cooked turkey or chicken, please use only Campbell's Cream of Chicken Soup for this any other brand of soup will not produce the best flavor! This recipe can easily be doubled but you will need to bake it in two 13 x 9-inch baking dishes --- if you prefer lots of sauce, then use 3 cans soup with 1-1/2 cups sour cream and increase the cheddar cheese slightly.

Provided by Kittencalrecipezazz

Categories     Poultry

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 cup sour cream
1 1/2 cups grated cheddar cheese
2 teaspoons seasoning salt (or to taste)
1/2 teaspoon black pepper (or to taste)
3 -4 tablespoons butter
2 medium onions, finely chopped
2 tablespoons fresh minced garlic
1 red bell pepper, seeded and finely (or use green)
2 -3 teaspoons chili powder (can use more)
4 cups cubed cooked chicken (or use cooked turkey)
1 (10 ounce) can mushroom pieces, drained (hand-squeeze out excess water in the mushrooms before using)
1 (4 ounce) can green chilies, undrained
seasoning salt
8 (8 inch) flour tortillas
2 cups grated cheddar cheese (can use more)

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch casserole dish.
  • In a bowl mix together the undiluted chicken soup, with sour cream, 1-1/2 cups cheddar cheese, seasoned salt and black pepper.
  • In a saucepan heat butter over medium heat, add in the onion, garlic, red or green bell pepper and chili powder; saute for about 3 minutes.
  • Add in the chopped chicken, green chilies (with their juice) mushrooms pieces and about 1/2 cup of the soup/sour cream mixture; mix to combine; bring to a boil and simmer for about 5 minutes, then season with more salt and pepper to taste.
  • Spread about half of the soup/chicken mixture onto the bottom of the casserole dish.
  • Heat the tortilla shells for about 30 seconds in the microwave to soften.
  • Spread about 1/4 to 1/3 cup of the chicken mixture along one side of each tortilla, then roll up each tortilla (there is no need to enclose the sides of the rolled tortillas).
  • Place seam-side down in the baking dish.
  • Spread remaining soup mixture over the enchiladas, use a spoon to spread the mixture out evenly.
  • Sprinkle 1-2 cups or cheddar cheese over the soup mixture.
  • Covered with foil and bake for about 25 minutes.
  • Remove the foil then bake uncovered for another 10-12 minutes.
  • Delicious!

Nutrition Facts : Calories 692.8, Fat 40.5, SaturatedFat 20.5, Cholesterol 134.6, Sodium 1271.5, Carbohydrate 43.4, Fiber 3.3, Sugar 5, Protein 39.2

Tips:

  • Mise en Place: Before starting, gather and prepare all ingredients and equipment. This will make the cooking process smoother and more efficient.
  • Choose Quality Ingredients: Use fresh, high-quality ingredients whenever possible. This will greatly enhance the flavor of your enchiladas.
  • Shred Your Chicken: Shred the chicken into bite-sized pieces before adding it to the enchiladas. This will ensure even distribution and easier eating.
  • Sautéed Vegetables: Sautéing the mushrooms and onions adds depth of flavor to the filling. Cook them until they are softened and slightly browned.
  • Season Well: Don't be afraid to season the filling generously. A good balance of spices and herbs will make the enchiladas more flavorful.
  • Cheese Varieties: Use a combination of shredded cheeses, such as cheddar, Monterey Jack, and mozzarella, for a rich and gooey filling.
  • Roll Tightly: Roll the enchiladas tightly to prevent the filling from spilling out during baking.
  • Baking Time: Bake the enchiladas until the cheese is melted and bubbly, and the sauce is slightly thickened, about 20-25 minutes.
  • Garnish Before Serving: Garnish the enchiladas with chopped cilantro, sour cream, and salsa before serving. This adds a pop of color and flavor.

Conclusion:

Chicken and mushroom enchiladas are a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a party appetizer. With a few simple tips and tricks, you can easily make this dish at home. The combination of tender chicken, sautéed mushrooms, melted cheese, and flavorful sauce makes these enchiladas a sure crowd-pleaser. So next time you're looking for a comforting and satisfying meal, give this chicken and mushroom enchilada recipe a try. You won't be disappointed.

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