Chicken & Mushroom Enchiladas

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Creamy, cheesy & oh so delicious!

Camille C.
Camille C.

8 minutes

Prep time

25 minutes

Cook time

919 cal.

Per serving


Stovetop, Oven, Frying pan, Baking dish


Mushrooms (white button, whole)

Step 1

Preheat oven to 400°F. Clean & slice the mushrooms.

Chicken breast

Step 2

Cut the chicken into chunks.

Onion (yellow)

Step 3

Peel & dice the onion.

Onion (yellow)
Chicken breast

Step 4

Heat a drizzle of oil in a pan over medium heat. Add the onion & chicken. Season with salt & pepper. Cook, stirring for 5 min.

Mushrooms (white button, whole)

Step 5

Add the mushrooms. Cook for another 3 min.

Heavy cream

Step 6

Pour half of the cream into a baking dish. Season with salt & pepper.

Tortilla (flour)
Chicken breast
Mushrooms (white button, whole)
Onion (yellow)

Step 7

Place a spoonful of the chicken-mushroom mixture into each tortilla. Roll up the filled tortillas. Lay them snuggly alongside each other in the baking dish.

Heavy cream
Mexican cheese blend

Step 8

Pour the remaining cream over the enchiladas. Sprinkle the cheese over top.

Cilantro (fresh)

Step 9

Bake for 15 min at 400°F. Serve garnished with fresh cilantro (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy919 cal.
Fat52 g
Carbohydrates54 g
Protein59 g
Fiber5 g

On average, one serving of the recipe "Chicken & Mushroom Enchiladas" contains 919 Energy, 52 g of Fat, 54 g of Carbohydrates, 59 g of Protein, 5 g of Fiber.

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Chicken & Mushroom Enchiladas