Creamy Chicken and Mushroom Enchiladas
Ingredients:
2 cups cooked shredded chicken (rotisserie works well)
1 cup mushrooms, sliced (button or cremini)
1 small onion, diced
2 cloves garlic, minced
1 cup cream cheese, softened
1/2 cup sour cream or Greek yogurt
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1/2 cup chicken brot
8-10 small flour or corn tortilla
1 tbsp olive oil or butter
1 tsp chili powder
1/2 tsp cumin
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)
For the sauce:
1 cup sour cream
1/2 cup cream cheese
1/2 cup chicken broth
1 tsp chili powder
Salt and pepper to taste
Instructions:
Preheat oven to 375°F (190°C).
Cook mushrooms and onions: In a skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent. Add mushrooms and cook until soft and lightly browned. Add garlic and cook for another minute.
Mix filling: In a large bowl, combine cooked chicken, mushroom-onion mixture, cream cheese, sour cream, shredded cheese, chili powder, cumin, salt, and pepper. Mix well.
Make sauce: In a small saucepan, gently heat sour cream, cream cheese, chicken broth, chili powder, salt, and pepper, stirring until smooth and combined.
Assemble enchiladas: Spread a few tablespoons of sauce on the bottom of a baking dish. Fill each tortilla with a good scoop of the chicken-mushroom mixture, roll it up, and place seam-side down in the dish.
Top and bake: Pour the remaining sauce evenly over the rolled tortillas. Sprinkle extra shredded cheese on top if desired.
Bake uncovered for 20-25 minutes, until bubbly and golden on top.
Garnish with fresh cilantro or parsley before serving.