This post contains affiliate links.
As much as I love Mexican food, prior to making them myself, I
had never had chicken enchiladas. Recently I’d heard of no fewer than three of
my friends making these for dinner, so I had to jump on that bandwagon.
Generally, I leave the making of Mexican food to the Mexicans, because they do
it so well. This was easy enough to do, so I will be making them again at some
point, experimenting with the filling. This recipe makes plenty, so I enjoyed a
delicious meal many nights in a row, and have a couple of frozen ones for the
future. The addition of mushrooms and spinach (both of which you can leave
out, if you must) made this a hearty and nutritious meal. I served it with a
side of cilantro
rice, and
thoroughly enjoyed it. 
1 T. vegetable oil
1 lb. chicken breast, diced
2 Melissa’s shallots, minced
1 c. sliced mushrooms
½ t. Montreal chicken seasoning
2 handfuls baby spinach
8 (8”) flour tortillas, softened
2 c. Mexican blend cheese, divided
1⁄4 c. butter
1⁄4 c. flour
1 15-oz. can chicken broth
1 c. sour cream
1 4-oz. can chopped green chilies
Preheat oven to 400° F. Lightly spray a 9” x 13” baking dish with nonstick vegetable coating, like PAM.
While oven is preheating, prepare chicken mixture. In a 10-inch sauté pan heat oil until shimmering. Add chicken, shallots, and mushrooms, and sprinkle seasoning overall. Sauté over medium-high heat until chicken is just done. Add spinach, and stir until wilted.
Divide cooked chicken evenly between 8 tortillas; top each with 1/4 c. cheese. Roll enchiladas and place seam-side down in prepared baking dish.
Melt butter in a medium saucepan; stir in flour and cook until bubbly, stirring occasionally. Gradually whisk in chicken broth and bring to a boil, stirring frequently. Remove from heat; stir in sour cream and green chilies.
Pour sauce evenly over enchiladas.
Top with remaining cheese and bake at 400° F for 20 minutes
until cheese is melted and sauce near edges of baking dish is bubbly. 
