Dinner

Chicken Mushroom and Spinach Enchiladas is for Dinner.

Chicken Mushroom and Spinach Enchiladas takes 30 minutes to prepare.

Chicken Mushroom and Spinach Enchiladas takes 15 minutes to cook.

Chicken Mushroom and Spinach Enchiladas makes 6 servings.

The ingredients for Chicken Mushroom and Spinach Enchiladas are:

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

Here is how you make Chicken Mushroom and Spinach Enchiladas:

Preheat oven to 350In 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: 6Recipe submitted by SparkPeople user NONIECOOKS.

The nutritional information for Chicken Mushroom and Spinach Enchiladas is:

• 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

Chicken Mushroom and Spinach Enchiladas is Mexican cuisine.