Okay, I’ve been on somewhat of an enchilada kick lately. By “kick” I mean I’ve made pumpkin enchiladas like, three times. So, I decided to take a chance and try a different kind. Not only was this enchilada using green sauce (I’ve only used red), but it also had a mushroom base which honestly, to me, sounds a little…different. I like mushrooms, but I don’t know if I like them that much. But I figured I’d give them a try! The recipe is Body for Life friendly so that’s another reason why it caught my eye.
Here are the ingredients:
Green Chili Chicken Enchiladas with Mushrooms
(adapted from here)
- 2 pre-cooked chicken breasts, shredded
- 1 can green enchilada sauce
- 1/2 can of green chili’s (you can add more depending how much heat you like)
- half a can of diced tomatoes with green chili’s
- handful of chopped cilantro
- 1/2 cup of chopped mushrooms
- 1/2 cup of low fat cream of mushroom soup
- 1/2 cup cheese
- 5 tortillas-We used low carb tortillas
Since I started with pre-cooked chicken, all I needed to do was shred them. To do so, I just used two forks and pulled them apart. Easy!
Next, I set aside about a 1/2 cup of the enchilada sauce and combined the rest of it with the remaining ingredients.
I didn’t tell my husband we were using cream of mushroom soup in the enchiladas :). I thought for sure he would immediately hate them if he knew. I know, I’m so sneaky!
I left the mushrooms out of the mix too because he didn’t want any. I threw them into my enchiladas!
I used some of the reserved enchilada sauce to spread on the bottom of the pan. Next, I rolled the enchiladas up!
Finally, I poured the rest of the enchilada sauce on top and covered them with cheese. I cooked them, covered, for about 20 minutes at 350 degrees then for another 10 minutes uncovered.
I served it up with some black beans, greek yogurt, and avocado!
I thought these turned out pretty good! My husband liked them and thought they weren’t too “mushroomy.” I actually preferred the ones without the mushrooms in them…turns out, those were a little too mushroomy. I really liked the green chiles though and think I’ll be buying those on a regular basis! We had some in our eggs the next morning…pretty tasty!
I think I prefer the pumpkin enchiladas over the mushroom, but I don’t think my husband does, so we’ll have to compromise somehow!
Do you like enchiladas? What’s your favorite kind?