Smoky Chicken and Mushroom Enchiladas
I made enchiladas for Jon when we first got married, and they were a disaster. It was way before I knew how to efficiently cook, make things ahead of time, and save myself steps. I made enchiladas again a few weeks ago, these actually, but I decided to simplify them. I love enchiladas the classic way with corn tortillas, but if you don’t take several extra steps, they won’t turn out right. You’re supposed to quickly fry each tortilla and coat it in sauce before rolling. I think that’s a great idea, but I honestly don’t want to do the extra steps. And if I don’t, you probably don’t either. So technically these would be like an Enchirito –not an official thing unless you’re at Taco Bell, but that’s basically what this is (a cross between an enchilada and a burrito). Using flour tortilla really just simplifies this. If you’re making this ahead of time (as I love to do), stop after your assembled the enchiladas, before you pour the sauce over them.
Total Time: 1 hour
Yield: 8-10 enchiladas
Difficulty Level: Easy
8 ounces button mushrooms, roughly chopped
12 ounces poached chicken, pulled
1 tablespoon cumin
2 teaspoons granulated garlic
2 teaspoons dried oregano
2 teaspoons chipotle powder
2 teaspoons smoked paprika
8 ounces cream cheese
24 ounces of salsa verde
Zest and juice of 2 limes
2 tablespoons agave syrup
10 small flour tortillas (fajita sized)
6 ounces freshly grated Monterrey Jack cheese
Freshly chopped cilantro
- In a pan over medium heat, sauté the chopped mushrooms in olive oil until soft and translucent (about 6-8 minutes).
- Add the cooked and pulled chicken, cumin, garlic, oregano, chipotle powder, and paprika. Slowly stir together until everything is incorporated and the cheese has completed melted. Taste and add salt if necessary.
- While the chicken mixture comes to room temperature, make the sauce. To a blender, add the salsa, lime juice and zest, and agave syrup. Blend on high until it has all come together.
- Preheat the oven to 375 degrees Fahrenheit.
- In a 9×13 inch casserole dish, add a little sauce and spread around evenly.
- To make the enchiladas, add 2-3 tablespoons of the chicken filling to the tortilla, and line it down the center. Roll the tortilla, and place it seam side down in the dish. Repeat until all the enchiladas are made, and you’ve used all the filling.
- Drizzle the rest of the enchilada sauce evenly over the enchiladas. Sprinkle the cheese over the enchiladas.
- Bake uncovered for 15 minutes, or until the cheese is melted and the tortillas have started to brown.
- Top with freshly chopped cilantro.
- Serve hot with Cheesy Baked Pintos.