1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted
1 (8-ounce carton) fat-free sour cream
1 (4.5-ounce) can chopped green chiles, undrained
1 cup chopped onion
1 jalapeño pepper, seeded and chopped
2 cups sliced mushrooms
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 cup (4 ounces) shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas
1/2 cup chopped seeded plum tomato
1/4 cup chopped green onion tops
How to Make It
Preheat oven to 350°.
To prepare sauce, combine first 4 ingredients; stir well.
To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring frequently. Add mushrooms; sauté 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated. Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.
Spoon 1/2 cup sauce into a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup spinach mixture down center of each tortilla; roll up. Place filled tortillas seam sides down in the baking dish. Spread remaining sauce evenly over tortillas; top with 3/4 cup cheese.
Bake at 350° for 20 minutes. Top with tomato and green onion.
Rave reviews but was time consuming . To add chicken, I simmered two boneless skinless breasts in 4 cups of water + one can of chopped green chilis on low for 4 hours, removed breasts and shredded with two forks in a large bowl while reserving liquid.
To make the sauce I took the reserved cooking liquid, turned to high and added one jar of salsa verde til boiling, then simmered to reduce sauce. Then added condensed soup and sour cream.
I proceeded with recipe, sautéing vegetables, but ladled sauce and sour cream into mixture to make a creamier texture. added sauce to chicken and cheese and mixed well.
Topped rolled enchiladas with light sauce, diced tomatillos & red tomato and light shredded cheese. Baked for 20 minutes as directed then broiled on high for an additional 3 minutes to make toppings slightly crisp and roasted.
My husband had three helpings and he doesn't like casseroles or Hispanic food. I want wonder if this is freeze able because would be a crowd pleaser
Loved it with these modifications: added cooked chicken (just preferance not necessary) and often skip the jalapeno and use a small can of diced chilies for speed. To help the dry texture (maybe I squeeze the spinach too dry?) I spoon maybe 1/2 cup of the sauce into the chicken/mushroom/spinach mixture plus about 1/2 cup cheese or more which made the filling creamy and that actually made a huge difference in flavor and mouth feel. Now we make it all the time like this. Also, the mexican rice recipe featured in the magazine issue was fast and easy to go along with it...Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat; add 1/2 cup chopped onion and 2 minced garlic cloves. Sauté 5 minutes. Stir in 1 1/4 cups long-grain white rice; sauté 1 minute. Add 1 (10 1/2-ounce) can diced tomatoes and green chiles and 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth. Bring mixture to a boil; cover, reduce heat, and simmer 20 minutes.
this recipe was great. my boyfriend would have eaten the whole pan if i had let him. i used cream of mushroom instead of chicken to make it vegetarian. next time i will spoon some of the sauce inside of the tortillas, since the filling seemed a little dry. will definitely make again!
This is favorite in my family. We leave out the green chiles in the sauce and the hot pepper in the filling, and recently I've made variations on the filling including chopped chicken breast, black beans, and/or different veggies - it's delicious every time, we've never been disappointed.