White Enchiladas with Chicken and Mushrooms

If you’re a fan of Mexican cooking you’re going to love these Enchiladas!  They’re chock full of delicious Chicken, tender Vegetables, Beans and Cheese!  The quick Enchilada Sauce is the perfect garnish!  I use low Carb Tortillas.  Remember not to overdo on the Seasonings.  You don’t need much.

INGREDIENTS:  YIELDS 5 LARGE ENCHILADAS

5 large Taco Shells

2 large Chicken Breasts, sliced

2 Fresh Jalapenos, chopped

2 Sweet Mini Peppers

1 large Onion, cut top to bottom

1 cup fresh Mushrooms, sliced

Seasonings:  Cumin, Chili Powder, Garlic Powder, Thyme, Coriander, and Cayenne Pepper, Salt & Pepper. 

1+ cup Monterey Jack Cheese or Mexican Blend, shredded

Enchilada Sauce:

3 TBSP Butter

3 TBSP Flour

2 oz Cream Cheese

A bit of same seasonings

1 can Chicken Broth

½ cup Sour Cream

1+ cup shredded Monterey Jack Cheese or Mexican Blend

Optional:  I often add refried beans when rolling Enchiladas

PREPARATION:

     Drizzle Olive Oil in bottom of large skillet.  Sautee Vegetables until tender.  While cooking season with a bit of Cumin, Chili Powder, Garlic Powder, Thyme, Coriander, Cayenne Pepper, Salt and Pepper.  Remove to a medium bowl.

     In same pan, drizzle more Olive Oil.  Add sliced Chicken.  Sprinkle with a bit of Cumin, Chili Powder, Garlic Powder, Thyme, Coriander, Cayenne Pepper, Salt and Pepper.  When no longer pink, shred or cut into smaller pieces.  Mix with cooked Vegetables.  Stir in 1 good cup grated Cheese.  Set aside.

     Sauce Prep:  In 1 ½ qt saucepan add Butter and Flour.  Heat until Butter is melted, stirring constantly.  Cook 1 additional minute.  Add Cream Cheese, a small amount of seasonings.  Whisk.  Add Chicken Broth and Sour Cream.  Whisk until no lumps remain.  Remove from heat and set aside to cool while you roll Enchiladas. 

     Roll Chicken/Vegetable mix into 5 large Taco Shells, tucking ends under.  (If you’re adding Refried Beans, spread next to the Chicken Vegetable mixture).  Place in 13” x 9” baking dish.

Pour Enchilada Sauce over the tops and bake uncovered at 350 ° F for 22-25 minutes.  Remove and sprinkle with more Cheese.  Return to oven for an additional 10-15 minutes.  If you want the Cheese browned Broil on high heat for 3 -5 minutes.  Use a heavy wooden spoon or silicone pot holders to prop oven door open.  Do NOT walk away or you’ll burn the Cheese.

     Serve with Salsa, Guacamole, Sour Cream, Pico de Gallo, Mexican Rice.

Please remember to Like and Share our Posts. Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information! You won’t be sorry.

PINTEREST https://www.pinterest.com/gailwestover/

FACEBOOK https://www.facebook.com/CHEWWANNAEAT

TWITTER https://twitter.com/ChewWannaEat

WORDPRESS https://wordpress.com/posts/chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2023