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Chicken and Mushroom Enchiladas

  • Author: Foodland Ontario
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Cuisine: Mexican

Description

A popular family favourite with a Mexican flare! Sliced Ontario Mushrooms add a robust meaty flavour that compliments the chicken in this flavourful dish.


Ingredients

Units Scale
  • 2 Ontario Onions, chopped
  • 2 cloves Ontario Garlic, minced
  • 2 cups (500 mL) sliced Ontario Mushrooms
  • 2 tbsp (25 m L) vegetable oil
  • 2 tsp (10 mL) chili powder
  • 1/2 tsp (2 mL) each dried oregano and salt
  • 2 cups (500 mL) diced cooked Ontario Chicken
  • 2 cups (500 mL) shredded Ontario Cheddar Cheese
  • 1/3 cup (75 mL) low-fat Ontario Sour Cream
  • 2 cups (500 mL) mild or medium taco sauce
  • 10 medium flour tortillas

Instructions

  1. In large skillet, cook onions, garlic and mushrooms in oil over medium-high heat, stirring frequently, until softened, about 5 minutes. Add chili powder, oregano and salt; cook for 15 seconds. Remove from heat. Stir in chicken, 3/4 cup (175 mL) of cheese and sour cream; mix well.
  2.  Spread 3/4 cup (175 mL) of the taco sauce in 13 – x 9-inch (3 L) baking dish. Spread about 1/4 cup (50 mL) filling down centre of each tortilla; roll up, folding in ends. Place, seam side down, in dish. Spread remaining taco sauce over top; sprinkle with remaining cheese. (Recipe can be prepared to this point, covered and refrigerated for up to 8 hours. Let stand at room temperature for 30 minutes before baking.)
  3. Cover and bake in 350°F (180°C) oven for 25 to 30 minutes or until heated through.

Keywords: Chicken Enchiladas, Mushroom Enchiladas

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