Stovetop, Oven, Frying pan, Baking dish
Preheat oven to 400°F. Clean & slice the mushrooms.
Cut the chicken into chunks.
Peel & dice the onion.
Heat a drizzle of oil in a pan over medium heat. Add the onion & chicken. Season with salt & pepper. Cook, stirring for 5 min.
Add the mushrooms. Cook for another 3 min.
Pour half of the cream into a baking dish. Season with salt & pepper.
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.
Pour the remaining cream over the enchiladas. Sprinkle the cheese over top.
Bake for 15 min at 400°F. Serve garnished with fresh cilantro (optional). Enjoy!
Average estimated amount for one serving
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.