I used to think that enchiladas were too complicated for quick weeknight suppers…I was wrong.
Enchiladas are so simple to whip up on a busy night…and bonus, they’re great to make ahead too! You can make these the morning of or even the day before and just keep them covered in your fridge until you’re ready to pop them in the oven.
Bonus…you can double the amount of mushrooms in this dish and omit the chicken for a nice vegetarian meal.
To see all of my yummy enchilada recipes, click here.
Happy enchilada night!
This recipe makes about 8 enchiladas.
Shopping List
1 pound of cooked and shredded chicken (click here to see how I get my shredded chicken)
1 can of cream of mushroom soup
1 cup chopped mushrooms (I used Portobellos)
1 cup chopped mushrooms (I used Portobellos)
1 (4 oz) can chopped green chiles
1 (10 oz) box of frozen spinach, thawed and excess water squeezed out
1 (13 oz) can of artichoke hearts, drained and chopped
about 10 green onions, chopped
2 (10 oz) cans of tomatillo or green chile enchilada sauce
1 (10 oz) box of frozen spinach, thawed and excess water squeezed out
1 (13 oz) can of artichoke hearts, drained and chopped
about 10 green onions, chopped
2 (10 oz) cans of tomatillo or green chile enchilada sauce
salt and pepper
1 1/2 cups Monterey or Pepper Jack, shredded (save a little extra for garnish)
1 1/2 cups Monterey or Pepper Jack, shredded (save a little extra for garnish)
8 tortillas (either flour or whole wheat)
1 (8 oz) container of sour cream
Preheat oven to 400 degrees.
Lightly spray an 8×8 baking dish with cooking spray. Set aside.
In a large mixing bowl, combine the shredded chicken with the cream of mushroom soup, mushrooms, green chiles, defrosted spinach, artichoke hearts, green onions, one can of the enchilada sauce and a liberal pinch of salt and pepper. Stir in your shredded cheese.
Once combined, take each tortilla and spread a little bit down the center. Roll and place in the prepared baking dish. Once all 8 enchiladas are tucked inside the baking dish, combine your sour cream and about half of your second can of enchilada sauce in a small bowl. Pour this mixture down over the enchiladas in the baking dish.
Bake uncovered about 20 minutes or until the edges of the tortillas are lightly brown and and everything is bubbling. Remove from oven and serve. Garnish with some chopped green onions.
Mushrooms, spinach, artichoke hearts, a little cheese and a whole lot of delicious!
Enjoy!
Sheaffer {Pinterest Told Me To} says
These look so good!!!! I love a spinach enchilada!
Narci says
Yum!! Those look delicious!!!!
The Boutelle Family says
When I read your blog before breakfast, some of your recipes (including this one) literally make my tummy growl! One question – none of us are fans of mushrooms. What would you substitute? I'm sure I could just omit them, but if I was going to replace them, any suggestions?
Mix and Match Mama says
You can simply omit them :). I would had a half pound more chicken to make up for it though. Enjoy!!