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1
Heat olive oil in a small pan over medium heat.
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2
Add mushrooms and saute them until tender.
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3
Then remove from heat and set aside.
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4
In a large skillet over medium heat, melt butter and then blend in flour.
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5
Whisk in the chicken broth and onion powder.
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6
Cook until the sauce thickens.
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7
Stir in the sour cream.
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8
Then add the chicken, green chilies, mushrooms and spinach.
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9
Cook until the mixture is steaming something lovely.
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10
Time to assemble!
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11
If youre making these as true (rolled) enchiladas, its best to warm each corn tortilla in some oil on the stove before filling with chicken and cheese so they dont crack.
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12
Youll probably also end up using more than 1 cup of cheese in order to fill them and top your casserole before baking.
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13
Add enough of the chicken sauce to coat the bottom of a 9 x 13 pan.
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14
Then place a layer of tortillas on top of the sauce.
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15
I find that cutting them in half makes this easier.
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16
Be sure to overlap them slightly.
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17
Sprinkle with half of the cheese.
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18
Then add another layer of sauce and one more tortilla layer.
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19
Then top with the rest of the cheese.
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20
Refrigerate if youd like to eat it later.
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21
Bake at 350 degrees F for 30-40 minutes until bubbling and beautiful.
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22
I like to broil for the last 3 minutes so the top forms a yummy crust.
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23
Feast.
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24
Nutrition per serving: 220 calories, 26g carbs, 9g fat, 15 protein
