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I have been trying out some new recipes that I can make ahead and microwave to heat in anticipation of my kitchen remodel. This is also a recipe that I think the kids might like. And the veggies are hidden inside. Hope you like it.

 

Creamy Chicken, Spinach & Mushroom Enchiladas

10 small soft flour tortillas

3 tbsp flour

3 tbsp butter

2 cups chicken broth

1 cup sour cream

4 oz  can diced green chilies

2-1/2 cups shredded, cooked chicken (we use rotisserie chicken)

1 cup chopped spinach

1 cup chopped mushrooms

3 cups shredded Monterey Jack cheese

Preheat Oven to 350 degrees.  Combine shredded chicken, spinach, mushrooms, and 1 cup of cheese.  Fill tortillas with the mixture above and roll each one then place in a greased 9x13 pan. (I used the Temp-tations Sunflower Baker – K42149).  Melt butter in pan over medium heat and stir flour into butter and whisk for 1 minute over heat.  Add broth and whisk together.  Cook over heat until it’s thick and bubbles up.  Take off heat and add in sour cream, chilies (careful the mixture is not too hot or the sour cream will curdle).  Pour mixture over enchiladas and add remaining cheese to the top.  Bake in oven for 20-23 minutes, then broil for 3 minutes to brown the cheese.

 

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