Skip to Content

Chicken And Mushroom Enchiladas

Chicken and Mushroom Enchiladas are perfect for all year round dinners. Stuffed with Chicken, Mushrooms and two Cheeses, whilst topped with more Cheese !

Chicken and Mushroom Enchiladas

My family always enjoy a Mexican dish , especially when you serve enchiladas.

These Chicken and Mushroom Enchiladas are a real winner with my three year old daughter !

Not only because they have two types of cheese, but is filled with her favorite vegetables. ( Yes, it is a bit messy after she is done with her enchiladas 😊 ).

Chicken and Mushroom Enchiladas

Ingredients for Chicken and Mushroom Enchiladas:

(scroll down for the full printable recipe card)

1 tablespoon Vegetable Oil
1 chopped Red Onion
1 cup sliced Mushrooms
1 chopped Green Bell Pepper
1/2 teaspoon Dried Oregano
2 cups cooked and cubed Chicken
1 Knorr Chicken Stock Pot
6 Large Tortillas
1 1/2 cups Tomato Pasta Sauce, (your favorite brand will do)
1/2 cup grated Mozzarella Cheese
1 cup grated Cheddar Cheese
1 cup Sour Cream
Parsley, to garnish

Chicken and Mushroom Enchiladas

The enchiladas are made with fresh mushrooms, onions and peppers. Another option – You can also add some cooked corn for extra vegetables and color.

This recipe is definitely not your everyday cream of mushroom enchiladas.

These chicken enchiladas are perfect with a salad on the side or if your family, ( like mine ) wants more of the enchiladas, you can double up on the ingredients and ensure there is plenty to go around.

More Chicken recipes you might like:

Chicken And Mushroom Enchiladas

Chicken and Mushroom Enchiladas

Chicken And Mushroom Enchiladas

Cheri Viljoen
Chicken and Mushroom Enchiladas are perfect for all year round dinners. Stuffed with Chicken, Mushrooms and two Cheeses, whilst topped with more Cheese !
4.87 from 22 votes
Print Recipe Pin Recipe
Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour
Bake Time 30 minutes
Total Time 1 hour 45 minutes
Servings 6 Servings
Calories 526 kcal

Ingredients
  

  • 1 tablespoon Vegetable Oil
  • 1 Red Onion chopped
  • 1 cup Mushrooms sliced
  • 1 Green Bell Pepper chopped
  • ½ teaspoon Oregano
  • 2 cups Chicken cooked and cubed
  • 1 KNORR Chicken Stock Pot
  • 6 Large Tortillas
  • 1 ½ cups Tomato Pasta Sauce your favorite brand will do
  • ½ cup Mozzarella Cheese grated
  • 1 cup Cheddar Cheese grated
  • 1 cup Sour Cream
  • Parsley to garnish

Instructions
 

  • Spray a large oven dish with cooking oil
  • Heat the Oil in a large skillet or wok – add the Onion, Mushrooms and Bell Pepper – saute until soft
  • Add the Oregano, Chicken and Stock Pot (do not add any water) to the Onion mixture – heat through
  • Spread one tablespoon Pasta Sauce over each Tortilla – divide the Chicken mixture in 6 and place in the center of the Tortillas
  • Combine the Mozzarella and Cheddar Cheese – use 1 cup and sprinkle over the Chicken mixture – roll-up Tortillas and arrange in the prepared oven dish
  • Pour remaining Pasta Sauce over the Enchiladas – sprinkle over the remaining Cheese
  • Cover and let stand 45 – 60 minutes – Meanwhile pre-heat the oven to 180 deg C (350 deg F)
  • Bake Enchiladas 30 minutes or until heated through and the Cheese is bubbly
  • Serve warm with Sour Cream and Parsley
Nutrition Facts
Chicken And Mushroom Enchiladas
Serving Size
 
1 Enchilada
Amount per Serving
Calories
526
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
14
g
Cholesterol
 
93
mg
31
%
Sodium
 
807
mg
35
%
Carbohydrates
 
40
g
13
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
25
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.
Linked up at : WEEKEND POTLUCK – Sweet Little Bluebird
4.87 from 22 votes (22 ratings without comment)
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.