Introduction

Hey there, enchilada fans! 🌯 If you’re looking for something ultra-cozy, extra creamy, and packed with flavor, these Creamy Chicken Spinach and Mushroom Enchiladas are calling your name. This dish is the perfect mashup of comfort food and feel-good ingredients — think tender shredded chicken, sautéed mushrooms, spinach, and a dreamy sour cream–cheese sauce all baked into golden, bubbly perfection. Whether it’s a weeknight dinner or a Sunday family meal, these enchiladas hit all the right notes. Get ready to add this to your “go-to dinner” list!

Detailed Ingredients 🛒🧀

Here’s what you’ll need to whip up these dreamy enchiladas:

• 🧈 ½ cup (1 stick) butter
• 🌾 ½ cup all-purpose flour
• 🍗 3 cups chicken broth
• 🥣 8 ounces sour cream
• 🧀 4 ounces cream cheese
• 🌮 ½ cup green taco sauce
• 🌯 Twelve 8-inch flour tortillas
• 🍗 4 cups cooked, shredded chicken (about 2 large breasts)
• 🌿 1 (10 oz) package frozen chopped spinach, thawed & squeezed dry
• 🍄 8 ounces sliced mushrooms
• 🧅 1 large shallot, finely chopped (about ¾ cup)
• 🧀 1 pound (16 oz) grated Monterey Jack cheese

Direction

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Slowly pour in the chicken broth, whisking constantly until the sauce thickens — about 5 minutes.
4. Add the cream cheese and whisk until melted. Stir in the sour cream and green taco sauce. Set aside to cool.
5. Preheat your oven to 425°F and spray a 13×9-inch baking dish with nonstick spray.
6. To assemble the enchiladas, lay a tortilla flat and add:
   • 2 tablespoons of Jack cheese
   • ¼ cup shredded chicken
   • A sprinkle of shallots, 1 tablespoon spinach, and a few mushroom slices
   • 2 tablespoons of sauce on top
7. Roll up the tortilla and place seam-side down in the baking dish. Repeat with the rest.
8. Pour the remaining sauce over the enchiladas and sprinkle with the remaining Jack cheese.
9. Bake for 25–30 minutes, or until bubbly and golden brown on top.
10. Let them cool slightly before diving in. Enjoy!

My Story

These enchiladas were born out of one of those “what do I have in the fridge?” nights that turned into something unexpectedly amazing. I had some leftover rotisserie chicken, a half-used bag of frozen spinach, and a lonely container of mushrooms begging to be used. Instead of going the red sauce route, I went creamy—and WOW. The Monterey Jack melts perfectly into that smooth, tangy sauce, and the spinach gives it a nice hearty bite without feeling too heavy. It’s now one of my favorite things to bake up when I want something comforting but still packed with flavor. Bonus: they reheat like a dream.

FAQ

Can I use corn tortillas instead of flour?
You can, but flour tortillas hold up better with the creamy sauce. Corn will work if that’s your preference—just warm them first to keep them from tearing.

Can I make these ahead of time?
Absolutely! Assemble the enchiladas and keep them covered in the fridge for up to 24 hours before baking.

Is it okay to skip the mushrooms?
Totally! If mushrooms aren’t your thing, just leave them out or sub with extra spinach.

Can I freeze these?
Yes! Assemble them without baking, cover tightly, and freeze. When ready to eat, thaw overnight and bake as directed.

Is the sauce spicy?
Not really. The green taco sauce adds flavor, not heat. Add a pinch of cayenne or jalapeños if you like a kick!

Suggestion 🍽️

1. Top with sliced green onions or fresh cilantro for a pop of freshness.
2. Serve with a side of Mexican rice or black beans to make it a full meal.
3. Add diced jalapeños into the filling for a spicy twist.
4. Swap in Greek yogurt for sour cream if you want a lighter version.
5. Use rotisserie chicken to cut your prep time in half!

Conclusion

There’s something so comforting about a bubbling pan of enchiladas fresh out of the oven, and these Creamy Chicken Spinach and Mushroom Enchiladas deliver every single time. From the rich, cheesy sauce to the earthy mushrooms and hearty spinach, this dish is a total flavor bomb — and bonus points for being incredibly easy to prep ahead or freeze. I love serving this to family or friends on chilly nights, but honestly, it’s just as good when I’m treating myself to a cozy dinner at home. This is one of those recipes that makes everyone think you worked way harder than you actually did — and I’m all about that kind of kitchen magic.

– Sarah Cooper