Enchiladas 2 Ways Chicken Spinach Mushroom

I have discovered a delightful twist on the classic enchiladas recipe that will tantalize your taste buds – Enchiladas 2 Ways Chicken Spinach Mushroom. This mouthwatering dish combines the savory flavors of tender chicken, earthy mushrooms, and vibrant spinach, wrapped in a warm tortilla and smothered in a rich enchilada sauce. Whether you prefer a traditional cheese and chicken filling or a vegetarian option with spinach and mushrooms, this recipe offers a delicious meal that will leave you craving more. Get ready to embark on a culinary journey with these delectable enchiladas that are sure to become a family favorite.

Ingredients

For the enchilada sauce

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 cups vegetable or chicken broth
  • Salt and pepper to taste

For the filling

  • Recipe 1: Chicken and Spinach Enchiladas
    • 2 boneless, skinless chicken breasts
    • 2 cups fresh spinach leaves
    • 1/2 cup diced onion
    • 2 cloves garlic, minced
    • 1 teaspoon cumin
    • Salt and pepper to taste
  • Recipe 2: Mushroom and Spinach Enchiladas
    • 8 ounces mushrooms, sliced
    • 2 cups fresh spinach leaves
    • 1/2 cup diced onion
    • 2 cloves garlic, minced
    • 1 teaspoon cumin
    • Salt and pepper to taste

For the assembly

  • 12 corn tortillas
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a combination)
  • Enchilada sauce (prepared in step 1)
  • Filling (prepared in step 2)

For the garnish

  • Fresh cilantro
  • Lime wedges
  • Sour cream
  • Sliced jalapenos (optional)

Preparation

Step 1: Making the enchilada sauce

To start, heat the olive oil in a saucepan over medium heat. Add the flour and whisk until it forms a paste. Cook for about 1 minute to remove the raw flour taste. Next, add the chili powder, cumin, garlic powder, and dried oregano. Stir for another minute to toast the spices.

Gradually pour in the vegetable or chicken broth while whisking continuously to avoid lumps. Bring the sauce to a simmer and cook for about 10 minutes, or until it thickens to your desired consistency. Season with salt and pepper to taste. Set the enchilada sauce aside for later use.

Step 2: Preparing the filling

Recipe 1: Chicken and Spinach Enchiladas

Start by cooking the chicken. Season the chicken breasts with salt, pepper, and cumin. Heat a skillet over medium heat and add some olive oil. Cook the chicken until it reaches an internal temperature of 165°F (74°C), or until no longer pink in the center. Allow the chicken to cool, then shred it using two forks or your hands.

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In the same skillet, sauté the diced onion and minced garlic until softened. Add the fresh spinach leaves and cook until wilted. Remove from heat and combine the shredded chicken with the spinach mixture. Season with salt and pepper to taste.

Recipe 2: Mushroom and Spinach Enchiladas

Start by sautéing the sliced mushrooms in a skillet with some olive oil until they release their moisture and become tender. Remove the mushrooms from the skillet and set aside.

In the same skillet, sauté the diced onion and minced garlic until softened. Add the fresh spinach leaves and cook until wilted. Remove from heat and combine the sautéed mushrooms with the spinach mixture. Season with salt and pepper to taste.

Step 3: Assembling the enchiladas

Preheat your oven to 375°F (190°C). Warm the corn tortillas by wrapping them in a damp towel and microwaving for 30 seconds, or heat them directly on a stovetop grill until pliable.

Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take one tortilla at a time and place a spoonful of the filling mixture down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce over the assembled enchiladas, making sure they are fully covered. Sprinkle the shredded cheese on top.

Step 4: Baking the enchiladas

Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes to allow the cheese to melt and the edges of the tortillas to crisp slightly.

Step 5: Garnishing and serving

Once the enchiladas are baked, remove them from the oven and let them cool slightly. Garnish with fresh cilantro leaves and serve with lime wedges, sour cream, and sliced jalapenos if desired. Enjoy!

Recipe 1: Chicken and Spinach Enchiladas

Step 1: Cooking the chicken

To start, season the chicken breasts with salt, pepper, and cumin. Heat a skillet over medium heat and add some olive oil. Cook the chicken until it reaches an internal temperature of 165°F (74°C), or until no longer pink in the center. Allow the chicken to cool, then shred it using two forks or your hands.

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Step 2: Sauteing the spinach

In the same skillet, sauté the diced onion and minced garlic until softened. Add the fresh spinach leaves and cook until wilted. Remove from heat.

Step 3: Mixing the filling

Combine the shredded chicken with the sautéed spinach mixture. Season with salt and pepper to taste.

Step 4: Assembling and baking

Follow the steps outlined in “Step 3: Assembling the enchiladas” and “Step 4: Baking the enchiladas” from the Preparation section.

Recipe 2: Mushroom and Spinach Enchiladas

Step 1: Sauteing the mushrooms

Start by sautéing the sliced mushrooms in a skillet with some olive oil until they release their moisture and become tender. Remove the mushrooms from the skillet and set aside.

Step 2: Sauteing the spinach

In the same skillet, sauté the diced onion and minced garlic until softened. Add the fresh spinach leaves and cook until wilted. Remove from heat.

Step 3: Mixing the filling

Combine the sautéed mushrooms with the sautéed spinach mixture. Season with salt and pepper to taste.

Step 4: Assembling and baking

Follow the steps outlined in “Step 3: Assembling the enchiladas” and “Step 4: Baking the enchiladas” from the Preparation section.

Optional Additions and Substitutions

Adding diced onions and bell peppers

For additional flavor and texture, you can sauté diced onions and bell peppers along with the filling ingredients in either the chicken and spinach or mushroom and spinach enchiladas.

Using different types of cheese

Feel free to experiment with different types of cheese to suit your preferences. Some popular choices include cheddar, Monterey Jack, or a combination of both.

Substituting chicken with shredded beef or tofu

If you prefer beef or are following a vegetarian diet, you can substitute the chicken with shredded beef or tofu in both recipes. Adjust the cooking time accordingly.

Adding a kick of spice with jalapenos

For those who enjoy spicy food, sliced jalapenos can be added to the filling for an extra kick of heat. Adjust the quantity to your preference.

Tips for Perfect Enchiladas

Softening tortillas before assembly

To prevent the corn tortillas from cracking while assembling, it is best to soften them before use. This can be done by wrapping them in a damp towel and microwaving for 30 seconds, or by heating them directly on a stovetop grill until pliable.

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Choosing the right cheese

When selecting cheese for enchiladas, opt for varieties that melt well, such as cheddar or Monterey Jack. This ensures a gooey and flavorful filling.

Properly sealing the enchiladas

To prevent the filling from spilling out during baking, make sure to tightly roll the tortillas and place them seam-side down in the baking dish. This helps seal the enchiladas and keeps them intact.

Covering with foil for even baking

Covering the baking dish with foil during the initial baking period helps to trap steam and ensures the enchiladas cook evenly. Removing the foil towards the end allows the cheese to melt and the tortillas to crisp slightly.

Serving Suggestions

Garnishing with fresh cilantro and lime wedges

Before serving, garnish the enchiladas with fresh cilantro leaves for a pop of color and added freshness. Serve alongside lime wedges, which can be squeezed over the enchiladas to enhance the flavors.

Serving with Mexican rice and refried beans

For a complete and satisfying meal, serve the enchiladas with a side of Mexican rice and refried beans. The rice pairs well with the flavors of the enchiladas, while the beans add a creamy and protein-packed element.

Pairing with a spicy salsa or guacamole

If you enjoy bold flavors and heat, serve the enchiladas with a side of spicy salsa or guacamole. These condiments elevate the overall taste experience and complement the richness of the dish.

Conclusion

Enchiladas are a versatile and delicious dish that can be enjoyed in various ways. Whether you prefer the classic combination of chicken and spinach or the earthy flavors of mushroom and spinach, both recipes offer a satisfying and flavorful meal option. By following the preparation and assembly steps, you can create these enchiladas from scratch and impress your friends and family. Don’t be afraid to experiment with different fillings or add extra garnishes to make the dish your own. Enjoy the process and the deliciousness that enchiladas bring to the table!

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