Cream Cheese & Mushroom Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 323.4
  • Total Fat: 9.4 g
  • Cholesterol: 36.7 mg
  • Sodium: 1,092.1 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 2.1 g
  • Protein: 21.7 g

View full nutritional breakdown of Cream Cheese & Mushroom Enchiladas calories by ingredient
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Number of Servings: 8


    ½ cup chopped onion
    1 clove garlic, minced
    1 tablespoon extra virgin olive oil
    1 28-ounce can tomatoes, cut up
    (can use crushed tomatoes instead)
    1 tablespoon honey
    1 teaspoon chili powder
    ½ teaspoon ground cumin
    ½ teaspoon ground coriander
    Dash ground red pepper

    12 ounces fresh mushrooms
    2 tablespoons land 'o lakes butter with canola oil
    2 teaspoons chili powder
    1 8-ounce package fat-free cream cheese, cut up
    ¼ cup dairy fat-free sour cream
    ¾ cup thinly sliced green onions
    BOILED chicken, 12 oz (cut or shredded into bite-sized pieces)
    8 8-inch flour tortillas
    ¾ cup shredded Monterey Jack or Jack with jalapeño peppers (3 oz.)


Cook onion and garlic in hot oil till tender. Stir in undrained tomatoes, honey, chili powder, cumin, coriander, and red pepper. Bring to boiling, reduce heat. Simmer, uncovered, about 30 minutes or till thick; stirring occasionally.

While sauce is simmering....

Cook mushrooms and chili in butter until tender and almost all liquid is evaporated. Reduce heat, add cream cheese and stir until melted. Add sour cream and onions. To this mixture add the cut up chicken. Spoon on flour tortillas, roll up, place seam side down in a 12 x 7 x 2 baking dish (what ever fits best). Spoon tomato mixture over top, cover and bake at 350 for about 30 minutes. Top with cheese and bake an additional 5 minutes or until cheese is melted.

Number of Servings: 8

Recipe submitted by SparkPeople user AFORKINTHEROAD.

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