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The Best Ever Mushroom Chicken Enchiladas
I have to say that these were the most delicious enchiladas I've ever had in my entire life. Even as I was mixing up the sauce for them, the delicious smell of all of the ingredients together was almost overwhelming.
Thank goodness I actually got the sauce into the dish before I ate it all. So this was not where this dish was supposed to go when I started. I started with a basic enchilada recipe using a can of mushroom soup (Healthy Alternative to Canned Mushroom Soup), I changed a few things, like I normally do, and wanted to use all of the yummy vegetables we had in the refrigerator.
I don't think I've ever made a recipe, any recipe, just the way it was written, not even my own. Too many times I don't have all of the right ingredients, and we always have extra vegetables in the house that I don't want to waste. In fact, that's how I've discovered some of my best recipes, like these enchiladas.
The original recipe wanted me to use canned mushroom soup, but with trying to start a family, I didn't want all of the chemicals and salt in my system. It also called for canned green chilies, but we have a whole bag of fresh ones in the fridge.
It wanted me to cook my chives in the butter until soft, but the butter would have been better cold to hold all of my extra ingredients together, and I didn't want to cook the chives. I'll have to write an article about it, but chives have vitamins in them raw that you can't get anywhere else. Especially if you're trying to conceive, chives are an amazing super food!
We had tons of asparagus in the refrigerator and a container of mushrooms that we needed to use. I also used twice as much cheese as it called for. I couldn't help myself. The more I added, the better it smelled. These were so amazing, I can't wait for lunch time to come around so I can have them again.
What is your favorite veggie to use in enchiladas?
- 1 large chicken breast
- 1 can mushroom soup, or use my healthy alternative recipe
- 1/2 cup sour cream
- 6 medium flour tortillas, or use my recipe to make your own
- 12 spears asparagus
- 6-8 large mushrooms
- 1 large green chile
- 2 cups shredded mozzarella cheese
- 1 bunch green onions/chives
- 1 tablespoon butter
- 1/2 teaspoon garlic
- 1/4 cup milk
- Preheat your oven to 350 degrees F and prepare a small rectangular casserole dish by spraying it liberally with cooking spray.
- Prepare your chicken breast for cooking. If you chicken breast is frozen, there are many ways to thaw your chicken breast ahead of time.
- Obviously the safest way to do this is overnight in the refrigerator. If you're like me though, and don't think about the night's dinner until the day of, there are other ways to do this safely.
- A few hours ahead of time you can soak your frozen chicken breast in the sink in room temperature water. Or you can do it my quick way, defrosting it in the microwave. This is not the best or the safest way to do this, but it is efficient and you don't have to do it until you're ready to cook.
- While your chicken is thawing, heat a saute pan with a lid on the stove at medium-high heat. In the meantime, gather all of the materials and ingredients you will need for your sauce.
- When your chicken is ready (we usually try and cook a couple at a time so they are ready for quick lunches), lay it out in your hot saute pan and cover it with the lid. You'll want to cook your chicken until it's brown, for about 5-10 minutes, and then flip it.
- Begin by pouring your mushroom soup and sour cream into a large mixing bowl and stir well.
- Add in your 1 tablespoon of butter and half of your shredded cheese, and mix again really well.
- On the side, you will want to finely slice all of your chives, and set aside.
- Next, chop up all of your mushrooms into small pieces and set aside.
- In order to chop up your green chile, you will want to put on some gloves, as the meat of the chile will burn your skin, and anything else you touch on your body. DO NOT touch your face at all. You will sorely regret it for hours later..
- Start by chopping off just the inedible part of both ends.
- Slice the entire chile in half, and one by one scrape out the seeds into the sink. You will not want to get any of these seeds into your mixture.
- After cleaning out both sides of the green chile, pinch them together on a cutting board and slice extremely thin slices all the way through the chile.
- You may want to check your chicken, as it probably needs flipping about now. Recover it, and this time you'll turn the heat down just a little bit to medium and leave it for even longer to cook all the way through.
- Toss all of your green chile slices into your creamy mixture and mix everything really well.
- Now add all of your chopped mushroom into the bowl and mix.
- Finally, add in only half of your chopped green onions/chives to your mixture and set the rest aside. Give your mixture one more good mix.
- Now it's time to prepare your tortillas. Pop all 6 of your tortillas into the microwave for about 15-20 seconds to make them easier to fold and fill, so they don't break.
- Fold them and lay them out so they all fit down the length of the casserole dish. Remember that you're going to be filling each of them and then rolling them into enchiladas.
- Spoon about a quarter cup of your mixture into each tortilla, and smooth it out evenly. If this seems like too much, you can always put a little less. You should have tons of sauce left. Set it aside for topping for finished casserole.
- Next spread out your remaining cheese into each of your tortillas.
- Now it's time for the best ingredient of all, your asparagus! This was my secret ingredient that my husband never even knew was there.
- Gather 12 asparagus spears in your hand. Measure the length of one of your enchiladas and cut your spears to the right length; cutting off the bottom, not the top.
- Lay out 2 asparagus spears into each of your tortillas.
- When your chicken breast is ready. Lay it out on your rinsed cutting board. Remember you cut up green chilies on that board.
- With two forks, shred your entire chicken breast finely. Divide up your shredded chicken into each of your tortillas evenly.
- Roll each of your tortillas by tucking in one side of the tortillas and rolling them with the open sides down to seal them.
- When all of your enchiladas are rolled, mix your milk into the remaining sauce you have set aside.
- Pour your sauce evenly over the top of all of your enchiladas and spread it across your dish.
- Sprinkle your finished dish with your remaining shredded cheese, and chopped chives.
- Bake in your preheated oven for 30 minutes.
- Yummy! Yummy! I'm going to go have some myself right now!
|Serving size: 1 enchilada|
|Calories from Fat||288|
|% Daily Value *|
|Fat 32 g||49%|
|Saturated fat 15 g||75%|
|Carbohydrates 33 g||11%|
|Fiber 1 g||4%|
|Protein 25 g||50%|
|Cholesterol 92 mg||31%|
|Sodium 500 mg||21%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
My real secret is making this recipe something I would want to eat. I didn't want to cook my green onions, so I didn't. I made sure to include MY favorite vegetables to make this scrumptious for my family. And of course I used tons of extra cheese. We love cheese in our family!
Just like every other recipe I publish, I always encourage you to take it and make it your own. If you don't like mushrooms or asparagus, add in your own favorite veggies. Use squash, zucchini, sweet potatoes, onions, fresh tomatoes, spinach, potatoes, broccoli, cauliflower, black beans, corn, or anything else you can think of.
In fact, check out all of my various enchilada recipes using vegetables. I'm sure you'll find at least one that you'll like. I told you that I do this differently every time!
If you're not a vegetable kind of person/family, use salsa instead and omit all other vegetables. You really can make this recipe your own.
How did you like this recipe?
© 2013 Victoria Van Ness