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Chicken, Spinach and Mushroom Enchiladas
Mexican Dishes Are Our Favorite
Enchilada recipes are popular with my family! From tacos to enchiladas, we serve all types of Mexican Food at our house. This recipe is one I concocted after eating Spinach enchiladas in a local Mexican Restaurant! My recipe is better! I will definitely make them again and soon!
Ready to Serve
Ingredients To Use
- 1/2 chicken precooked, I use leftovers from my crockpot chicken
- 1 32 ounce can Mushroom Soup, any brand
- 1 13 ounce can Chopped Leaf Spinach, use fresh if preferred
- 1 medium Onion, Chopped
- 1 stalk Celery, Chopped
- 1 2-cup package Mexican Four Cheese, use your favorite Sprinkle Cheese
- 1/4 Green Pepper, sliced
- 32 count Corn Tortilla, Use Flour Tortillas (If preferred)
- Prepare your ingredients! Begin by chopping and sautéing your vegetables in a large skillet until slightly soft. Do not over cook your vegetables!
- Slice and chop your pre-cooked chicken. Add it along with your Mushroom Soup and Spinach to the sautéed vegetables. Mix and simmer until warm. If your mixture is too thick, add 1/4 cup water to thin the consistency.
- Use a large pan or two smaller pans for baking. Spray the bottom of the pan with a no-stick cooking oil.
- With a tortilla in one hand, spoon the mixture into the fold. Sprinkle cheese over the mixture and roll. Place the stuffed tortilla into one end of the dish, top side down. Fill the pan by placing your tortillas as tightly into the dish as possible. If your dish is wide, turn some of your tortillas sideways filling the vacant areas.
- Sprinkle any left over mixture onto the top of your rolled tortillas as you complete your dish. Add sprinkled cheese on top.
- Thinly sliced onions can be added to the top of your enchiladas before baking if you prefer. Fresh or canned mushrooms can be spread on top for added flavor. If you use canned mushrooms, drain them carefully to avoid soggy enchiladas. You can also add mushrooms to your mixture while cooking. Fresh mushrooms and spinach would make a healthy version of this recipe. I used what was available to me from my pantry.
- Bake at 375 degrees for 30 minutes. Let cooked enchiladas cool for five minutes before serving!
Making Your EnchiladasClick thumbnail to view full-size
Cooked and Ready To Serve!Click thumbnail to view full-size
Serve With A Salad
A dinner salad goes well with these enchiladas! While the enchiladas were baking, I was able to quickly chop the ingredients for a nutritious salad.
Add a few jalapeños and your favorite Salsa to make your dish spicy! Enjoy your meal within the hour!