Cream Of Mushroom Enchiladas (add Chicken) Recipe
Make Cream Of Mushroom Enchiladas (add Chicken) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Filling
In a skillet over medium heat, heat the olive oil. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until mushrooms are tender. Stir in the cooked shredded chicken, mushroom soup, salt, and black pepper. Cook until heated through, about 3-5 minutes. Remove from heat and add chopped cilantro.
- 2
Fill the Tortillas
Preheat the oven to 350°F (175°C). Take a tortilla and spoon a portion of the chicken and mushroom filling down the center. Sprinkle with some shredded cheese, then roll the tortilla tightly. Place the filled tortilla seam-side down in a greased baking dish. Repeat with remaining tortillas.
- 3
Bake the Enchiladas
Once all the tortillas are filled and placed in the baking dish, pour any remaining mushroom soup over the top. Sprinkle the remaining shredded cheese on top of the enchiladas. Bake in the preheated oven for 20-25 minutes until bubbly and golden.
- 4
Serve
Remove from the oven and let cool for a few minutes. Serve warm, garnished with additional chopped cilantro if desired.
