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Chicken and mushroom enchiladas

Chicken and mushroom enchiladas

By Valentina Russo
25’ Prep time
85’ Cook time
110’ Total time
508 Calories
5 Serving

Summary

Here’s a perfect way to use up leftover poultry.  turkey can easily replace chicken in this tasty dish.
Valentina Russo 0 Followers

Step by Step

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Step 1

In large skillet, cook onions, garlic and mushrooms in oil over medium-high heat, stirring frequently, until softened, about 5 minutes. Add chili powder, oregano and salt; cook for 15 seconds. Remove from heat. Stir in chicken, 3/4 cup (175 mL) of cheese and sour cream; mix well.
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Step 2

Spread 3/4 cup (175 mL) of the taco sauce in 13 - x 9-inch (3 L) baking dish. Spread about 1/4 cup (50 mL) filling down centre of each tortilla; roll up, folding in ends. Place, seam side down, in dish. Spread remaining taco sauce over top; sprinkle with remaining cheese. (Recipe can be prepared to this point, covered and refrigerated for up to 8 hours. Let stand at room temperature for 30 minutes before baking.)
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Step 3

Cover and bake in 350°F (180°C) oven for 25 to 30 minutes or until heated through.

Ingredient

  • Flour tortillas
    Flour tortillas
    10 medium
  • Chili powder
    Chili powder
    10 ml
  • Sliced ontario mushrooms
    Sliced ontario mushrooms
    500 ml
  • (25 m l) vegetable oil
    (25 m l) vegetable oil
    2 tbsp
  • Each dried oregano and salt
    Each dried oregano and salt
    2 ml
  • Diced cooked ontario chicken
    Diced cooked ontario chicken
    500 ml
  • Shredded ontario cheddar cheese
    Shredded ontario cheddar cheese
    500 ml
  • Mild or medium taco sauce
    Mild or medium taco sauce
    500 ml
  • Low-fat ontario sour cream
    Low-fat ontario sour cream
    75 ml
  • Onions, chopped
    Onions, chopped
    2 ontario
  • Ontario garlic, minced
    Ontario garlic, minced
    2 cloves
  • Plain yogurt
    Plain yogurt
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