Chicken, Mushroom and Spinach Enchiladas

Hear that collective sigh of relief whispering through the ranks?  Yes, the kids are back in school.

It’s great to get back into a routine, but the routine brings the weeknight family dinner dilemma.  Are you a little challenged trying to make the family a warm, homemade meal while juggling kid’s schedules, the logistics of which could challenge General MacArthur?  Have you stood in the grocery store clutching a rotisserie chicken to your chest while the countdown to dinner looms but recipe inspiration wains?

If so, this is a great recipe for you.  Quick, easy and absolutely delicious.  Notwithstanding the benefit of that warm, wonderful feeling as you snuggle into bed tonight….”The kids got their vegetable servings in today….the kids got their vegetable servings in today.”

Chicken, Mushroom and Spinach Enchiladas

Ingredients

2 Tbsp Olive OIl

1 Tbsp butter

1 8 oz package mushrooms

1 6 oz package pre washed baby spinach

2-3 cups cooked, shredded rotisserie chicken

2-3 TBSP cream cheese

1 clove fresh garlic, minced

1/2 tsp cumin

2-3 cups shredded cheddar or Monterey Jack cheese

4 flour tortillas (8 inch)

1 jar green salsa ( I use Rick Bayless’ Tomatill0)

sour cream to garnish

Method

Pop the stems off the mushrooms and slice the caps. (I discard the stems)

pre washed baby spinach

shredded rotisserie chicken

Melt the butter in a large skillet over medium heat.  Add the olive oil.  Add the mushrooms and saute until golden.  Salt and pepper to taste.

The mushrooms will look like this when ready.

Add the baby spinach right on top of the mushrooms.

The baby spinach only takes a minute or two to cook down.

Take the cooked mushrooms and spinach off the heat and add garlic, cumin, shredded chicken and cream cheese.

Place 1/4 of chicken mixture in a tortilla.  Sprinkle shredded cheese on top.  (Reserve 1 cup of shredded cheese)

Pour 1/2 jar of green salsa in bottom of 8X8 casserole dish

Roll up the chicken filled tortilla and place seam side down on top of green salsa.  Repeat with remaining 3 tortillas.

Pour the other 1/2 of green salsa on top.  Sprinkle with the reserved cup of cheese.  Cover with foil and bake at 325 degrees for 30 minutes.  Let casserole sit for five minutes before serving.

Ooooh those looks so yummy!

Enjoy with a dollop of sour cream!

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