Print Recipe

Chicken and Mushroom Enchiladas

Recipe Ingredients

  • 2 tablespoons corn oil
  • 3/4 pound mushrooms, sliced
  • 1 (10 ounce) can enchilada sauce
  • 8 (8-inch) corn or flour tortillas
  • 1/2 cup low-fat sour cream
  • 2 cups diced cooked chicken
  • 1 (7 ounce) can diced mild green chiles
  • 2 cups grated sharp Cheddar cheese

Method

  1. Heat oven to 350 degrees F. Brush a 13 x 9 x 2-inch glass baking dish with oil.
  2. Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and sauté until golden, about 10 minutes.
  3. Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chiles and 1/4 cup Cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down.
  4. Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chiles and Cheddar cheese.
  5. Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)
  6. Bake until enchiladas are heated through, about 30 minutes.

Yield: 4 servings

Bon Appetit - March 1993




Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. We hope you enjoy our collection of over 39,000 recipes. Recipe Goldmine has been online since August 1999. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations. This website is free to use but we depend on ads for survival. To support our work, please disable your ad blocker on recipegoldmine.com.


1 Corinthians 10:31 (KJV) - Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.