Chicken & Mushroom Enchiladas Recipe
Two flour tortillas filled with Monterrey jack cheese sliced mushrooms and grilled chicken topped with champagne sauce and Monterrey jack cheese. Served with black beans and Spanish rice.
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Ingredients
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Enchiladas
Sides
Method
Preparation
Prepare the Chicken
Grill the chicken breast until fully cooked, then shred or dice it into bite-sized pieces.
Sauté the Mushrooms
In a skillet, heat a tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are tender and golden brown.
Assembling the Enchiladas
Fill the Tortillas
Take one flour tortilla and place a portion of the grilled chicken, sautéed mushrooms, and a sprinkle of Monterrey jack cheese in the center. Roll the tortilla tightly to enclose the filling.
Repeat
Repeat the filling process with the second tortilla.
Baking
Prepare for Baking
Preheat the oven to 350°F (175°C). Place the filled tortillas in a baking dish.
Add Sauce and Cheese
Pour the champagne sauce evenly over the tortillas and sprinkle the remaining Monterrey jack cheese on top.
Bake
Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
Serving
Prepare the Sides
While the enchiladas are baking, heat the black beans and Spanish rice in separate pots or in the microwave.
Serve
Once the enchiladas are done baking, serve them warm on a plate alongside the black beans and Spanish rice.