Chicken and Mushroom Enchiladas are perfect for all year round dinners. Stuffed with Chicken, Mushrooms and two Cheeses, whilst topped with more Cheese !
My family always enjoy a Mexican dish , especially when you serve enchiladas.
These Chicken and Mushroom Enchiladas are a real winner with my three year old daughter !
Not only because they have two types of cheese, but is filled with her favorite vegetables. ( Yes, it is a bit messy after she is done with her enchiladas 😊 ).
Ingredients for Chicken and Mushroom Enchiladas:
(scroll down for the full printable recipe card)
1 tablespoon Vegetable Oil
1 chopped Red Onion
1 cup sliced Mushrooms
1 chopped Green Bell Pepper
1/2 teaspoon Dried Oregano
2 cups cooked and cubed Chicken
1 Knorr Chicken Stock Pot
6 Large Tortillas
1 1/2 cups Tomato Pasta Sauce, (your favorite brand will do)
1/2 cup grated Mozzarella Cheese
1 cup grated Cheddar Cheese
1 cup Sour Cream
Parsley, to garnish
The enchiladas are made with fresh mushrooms, onions and peppers. Another option – You can also add some cooked corn for extra vegetables and color.
This recipe is definitely not your everyday cream of mushroom enchiladas.
These chicken enchiladas are perfect with a salad on the side or if your family, ( like mine ) wants more of the enchiladas, you can double up on the ingredients and ensure there is plenty to go around.
More Chicken recipes you might like:
- Butter Chicken Bunny Chow
- Teriyaki Chicken Stir-Fry
- Mexican Chicken
- Easy Baked Thai Chicken
- Orange Honey Ginger Chicken
- Chicken Cacciatore (Dump and Bake)
Chicken And Mushroom Enchiladas
Chicken And Mushroom Enchiladas
Ingredients
- 1 tablespoon Vegetable Oil
- 1 Red Onion chopped
- 1 cup Mushrooms sliced
- 1 Green Bell Pepper chopped
- ½ teaspoon Oregano
- 2 cups Chicken cooked and cubed
- 1 KNORR Chicken Stock Pot
- 6 Large Tortillas
- 1 ½ cups Tomato Pasta Sauce your favorite brand will do
- ½ cup Mozzarella Cheese grated
- 1 cup Cheddar Cheese grated
- 1 cup Sour Cream
- Parsley to garnish
Instructions
- Spray a large oven dish with cooking oil
- Heat the Oil in a large skillet or wok – add the Onion, Mushrooms and Bell Pepper – saute until soft
- Add the Oregano, Chicken and Stock Pot (do not add any water) to the Onion mixture – heat through
- Spread one tablespoon Pasta Sauce over each Tortilla – divide the Chicken mixture in 6 and place in the center of the Tortillas
- Combine the Mozzarella and Cheddar Cheese – use 1 cup and sprinkle over the Chicken mixture – roll-up Tortillas and arrange in the prepared oven dish
- Pour remaining Pasta Sauce over the Enchiladas – sprinkle over the remaining Cheese
- Cover and let stand 45 – 60 minutes – Meanwhile pre-heat the oven to 180 deg C (350 deg F)
- Bake Enchiladas 30 minutes or until heated through and the Cheese is bubbly
- Serve warm with Sour Cream and Parsley