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
Creamy Spinach and Mushroom Enchiladas
"I love and never grow tired of Mexican-style food. At home, I like to make a variety of enchiladas. Over the years I have mixed and matched recipes and added my own twists. The favorite in our home is this recipe." --CL Reader
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- Calories: 356
- Calories from fat: 26%
- Fat: 10.2g
- Saturated fat: 5.6g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 1.3g
- Protein: 17.8g
- Carbohydrate: 50.4g
- Fiber: 8g
- Cholesterol: 33mg
- Iron: 4.1mg
- Sodium: 874mg
- Calcium: 475mg
- 1 teaspoon garlic powder
- 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
- Cooking spray
- 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
- 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.
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