🫙 From the Spice Rack
chicken and mushroom enchiladas
Chicken and Mushroom Enchiladas Source: Bon Appétit - March 1993 2 tablespoons corn oil 3/4 pound mushrooms, sliced 1 (10 ounce) can enchilada sauce 8 (8-inch) corn or flour tortil...
mexicanmaineasy
Ingredients8 items
Ingredients
- 2tablespooncorn oil
- 3/4poundmushrooms, sliced
- 1(10 ounce) can enchilada sauce
- 8(8-inch) corn or flour tortillas
- 1/2cuplow-fat sour cream
- 2cupdiced cooked chicken
- 1(7 ounce) can diced mild green chiles
- 2cupgrated sharp cheddar cheese
Directions
- 1
Chicken and Mushroom Enchiladas Source: Bon Appétit - March 1993 2 tablespoons corn oil 3/4 pound mushrooms, sliced 1 (10 ounce) can enchila
- 2
Brush a 13 x 9 x 2-inch glass baking dish with oil
- 3
Heat 2 tablespoons oil in heavy large skillet over high heat
- 4
Add mushrooms and sauté until golden, about 10 minutes
- 5
Pour enchilada sauce into shallow bowl
- 6
Dip 1 tortilla into sauce
- 7
Place tortilla on piece of wax paper
- 8
Spread 1 tablespoon sour cream across center of tortilla