Chicken Mushroom and Spinach Enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 396.8
  • Total Fat: 17.2 g
  • Cholesterol: 95.4 mg
  • Sodium: 596.8 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 33.7 g

View full nutritional breakdown of Chicken Mushroom and Spinach Enchiladas calories by ingredient
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Number of Servings: 6


    2 Chicken Breasts
    1 Onion
    2 Cups Mushrooms, Sliced
    1- 10oz package of frozen chopped spinach semi thawed
    1 Can (28 Oz) Las Palmas Enchilada Sauce
    1 Cup Cheddar Cheese, shredded
    6 Oz Queso Fresco
    12 Corn Tortillas, Standard Size


Preheat oven to 350
In a medium sauce pan, boil the two chicken breasts. Add spices as desired. I usually add Mexican season blend to the water or rub the chicken with it. Once the chicken is cooked set aside to cool down.
In a large skillet, caramelize onions. Add spinach to onions. Then add in mushrooms.
Take chicken breasts and shred
Pour enchilada sauce in a shallow bowl, like a pie dish. Dip a corn tortilla into the sauce so that both sides are covered. Add mushroom, spinach mixture to center of tortilla, then add chicken and cheddar cheese. Roll the tortilla so mixture inside is covered.
Place rolled tortilla into a 9 x 13 baking dish. Repeat until all tortillas are rolled. Take excess enchilada sauce and and pour over all of the tortillas. Top with the Queso Fresco and any remaining cheddar cheese.
Bake for 15-20 Minutes or until cheese is melted.

Number of Servings: 6

Recipe submitted by SparkPeople user NONIECOOKS.

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