Chicken, Mushroom, and Spinach Enchiladas

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Ingredients
Filling:

• 1 tablespoon butter
• 1 small onion, minced
• 2 garlic cloves, minced
• 1 lb mushrooms, chopped coarsely
• ¼ cup chicken broth
• 9 ounces fresh spinach, washed, drained and coarsely chopped
• 4 ounces cream cheese, softened
• 2 cups cooked chicken, shredded or cubed

Sauce:

• 3 tablespoons lime juice
• ¾ cup chicken broth
• 1 tablespoon garlic powder
• 1 cup sour cream
• ½ cup cilantro, chopped

Other:

• 8 flour tortillas
• 1½ cups Monterey jack cheese, shredded

Instructions

1. Preheat oven to 350 degrees and grease a 9x13 baking dish.
2. For the filling: Melt the butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
3. Remove half of the mushroom mixture and set aside for the sauce.
4. Add the chicken broth and cook for 2 more minutes.
5. Add the spinach and cook until spinach has wilted and cooked down. Stir in the cream cheese until melted. Season with salt as needed. Stir in the chicken.
6. For the Sauce: In a small sauce pan combine lime juice, chicken broth, and garlic powder. Add the reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken. Add salt to taste.
7. Divide filling evenly among the 8 tortillas, fill and roll and place them seam side down in the prepared pan.
8. Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes or until it's nice and bubbly.

Source

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