Creamy Chicken, Spinach & Mushroom Enchiladas Recipe

Creamy Chicken, Spinach and Mushroom Enchiladas

This version grew from a family favorite my dad used to make—his asparagus and chicken enchiladas. I kept the spirit of his recipe but swapped asparagus for spinach, added mushrooms and enriched the sauce with cream cheese. The result is a creamy, comforting casserole that’s easy enough for weeknights yet special enough for guests.

🛒 Ingredients Needed:

• butter
• all-purpose flour
• chicken broth
• sour cream
• cream cheese
• green taco sauce
• flour tortillas (8-inch)
• cooked, shredded chicken
• frozen chopped spinach (thawed & squeezed dry)
• fresh sliced mushrooms
• shallot, finely chopped
• Monterey Jack cheese, grated

✏️ How to Make Chicken, Spinach and Mushroom Enchiladas

*The complete, printable recipe details are in the recipe card below.

Prepare the Sauce:

1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for about 1 minute to form a roux.
2. Gradually whisk in the chicken broth and continue cooking and stirring until the mixture thickens, about 5 minutes.
3. Whisk in the cream cheese until smooth, then stir in the sour cream and green taco sauce. Remove from heat and let the sauce cool slightly.

Prepare the Enchiladas:

1. Preheat the oven to 425°F (220°C). Spray a 13×9-inch baking dish with nonstick spray.
2. Lay a flour tortilla flat. Down the center, add about 2 tablespoons grated Monterey Jack, 1/4 cup shredded chicken, a sprinkle of chopped shallot, 1 tablespoon squeezed spinach and a few mushroom slices. Spoon about 2 tablespoons of the sauce over the filling, then roll the tortilla and place it seam-side down in the prepared dish. Repeat with remaining tortillas and filling.
3. Pour the remaining sauce evenly over the rolled enchiladas and top with the remaining Monterey Jack cheese.
4. Bake 25–30 minutes, until the cheese is bubbly and lightly browned.

➡️ Tips and Substitutions

• Use light sour cream, reduced-fat cream cheese and low-carb flour tortillas to cut calories without sacrificing much creaminess.
• Flour tortillas are used here intentionally—they hold together well and create a soft, tender enchilada when baked.
• Omit the chicken for a vegetarian dish, or substitute leftover turkey for the chicken for a seasonal twist.

✔️ Make Ahead Tips

This casserole freezes nicely. Assemble the enchiladas through the step of spooning sauce and cheese on top, then cover and freeze. Thaw overnight in the refrigerator before baking as directed.

❤️ What I Love About This Recipe

1. It’s a comforting family-style dish that reminds me of my dad’s cooking but with a personal twist.
2. It’s a tasty variation on classic chicken enchiladas, offering a creamy alternative to tomato-based sauces.
3. The sauce is rich and silky—the kind of dish that feels special but is still easy to prepare on a weeknight.

Mexican Chicken Recipes

• Chicken Fajitas
• Chicken Enchilada Casserole
• Mini Sheet Pan Chicken Tostadas
• Beer-Marinated Chicken Tacos
• Chicken Salsa Verde