Creamy Chicken Mushroom Enchiladas
Ingredients:
For the filling:
2 tbsp olive oil or
1 small onion, diced
3 cloves garlic, minced
8 oz mushrooms (white or cremini), sliced
2–2½ cups cooked shredded chicken (rotisserie works great)
1 tsp cumin
½ tsp smoked paprika (optional)
Salt and pepper to taste
For the creamy sauce:
3 tbsp
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream (or Greek yogurt)
1 small can (4 oz) diced green chilies (mild or hot, your choice)
1 cup shredded Monterey Jack or mozzarella cheese
Salt to taste
For assembly:
8 flour tortillas (soft taco size)
1½ cups shredded cheese (cheddar, Jack, or a blend)
Fresh cilantro or green onions for garnish (optional)
Instructions:
Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
Make the filling:
Heat oil in a skillet over medium heat. Sauté onion until soft (3–4 min).
Add garlic and mushrooms; cook until mushrooms are browned and moisture has mostly evaporated (about 5–6 min).
Stir in shredded chicken, cumin, paprika, salt, and pepper. Remove from heat and set aside.
Make the creamy sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 min to form a roux.
Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring constantly, until thickened (3–5 min).
Remove from heat and stir in sour cream, green chilies, and 1 cup shredded cheese. Mix until smooth.
Assemble the enchiladas:
Spread a thin layer of sauce on the bottom of the baking dish.
Spoon some of the chicken-mushroom mixture into each tortilla, add a little shredded cheese, roll up, and place seam-side down in the dish.
Pour the remaining sauce evenly over the enchiladas and top with remaining cheese.
Bake:
Cover with foil and bake 20 minutes.
Remove foil and bake an additional 10 minutes or until bubbly and golden on top.
Serve:
Let rest for 5 minutes before serving. Garnish with chopped cilantro or green onions if desired.
Optional Add-ins or Variations:
Add spinach to the mushroom mixture for extra greens.
Swap sour cream for cream cheese for a richer sauce.
Use corn tortillas for a gluten-free option (soften them
first to prevent tearing).