This is a recipe for Chicken and Spinach Enchiladas with a beautiful Tomatillo Cream Sauce. Savory mushrooms add and earthy flavor to everyone’s favorite Mexican Dish. A unique and exciting enchilada recipe that you’ll want to make again and again.
Stove top Enchiladas, These Chicken Enchiladas Aren’t Baked
I don’t think Red Sauce should have the corner on the Enchilada market…do you? Nor should that melted creamy ooey-gooey cheesy filling for that matter. (Did I just type that out loud?) For this recipe the combination starts with a savory chicken and mushroom filling and finishes with a fresh tomatillo cream sauce jazzed with Hatch Green Chile and cilantro.
Enchiladas have a casual reputation but in reality are a bit time consuming to put together. Preparing the filling and making the sauce isn’t usually one of those thirty minute and on the table meals. But who doesn’t love the texture of a warm corn tortilla with a savory filling and topped with an exciting sauce?
You’re going to love the ease of the stove top enchiladas.
Normally I would finish the tortillas and snuggle them in a baking dish to bake in the oven. But this recipe cuts some time off the process by simply dipping the tortillas in the warm sauce and quickly filling with a hot chicken and mushroom mixture.
For the cheese no melting is required, as you simply sprinkle with fresh Cotija to finish. This meal started from a Rick Bayless recipe and ended with my own twists.
Because the enchiladas aren’t baked, Rick suggests using pre-warmed plates to insure a warm entrée. Let’s take a look.
The Tomatillo Sauce is easy to throw together. With fresh husked tomatillos, garlic and Hatch Chiles, your food processor makes for quick work.
Put in the whole garlic, one clove at a time, making sure each clove is chopped before adding the next, then add the quartered tomatillos.
Top with whole roasted Hatch Chile. These chiles are from freezer stash from last Fall. I simply defrosted them enough so I could separate the chiles, chop the tops off and remove most of the seeds and rub off some of the charred roasted skin. Remember, never rinse the chiles under water to remove the skin as you wash away the smoky flavor. I also like to leave a little bit of the charred skin on.
Put the lid on, push that button and within a minute you’ve got a beautiful salsa.
I’ve made this salsa many times and to add more flavor I’ve used a teaspoon of earthy Chamayo chile powder.
Or if I’m feeling brave, some hot Ancho chile powder.
In the meantime, roast chicken breasts that have simply been seasoned with salt and pepper. When cool, remove them to a cutting board and cube into small bites. Or, if you prefer, shred the meat.
To turn that salsa into a cream sauce, simply pour it into a sauce pan and heat it over medium heat, stirring until nice and bubbly and reduce until it’s the consistency of a tomato sauce. The more you cook the sauce, the richer and sweeter it will be. Then add chicken broth to blend the flavors.
While the sauce is simmering, heat oil in a sauce pan add the mushrooms. You’ll cook the mushrooms until they begin to brown. Add onions and cook until translucent. Add spinach and chicken and cook until the spinach has wilted.
Back to the tomatillo sauce, you’ll add Mexican crema and then keep the sauce warm on low heat. Give warmed tortillas a good dip in the sauce, fill them with the chicken and mushroom filling and arrange on a warmed plate and top with more sauce, onion and cilantro. Sprinkle on the salty Cotija and you’re in for a real treat.
Recipe for Chicken and Spinach Enchiladas
A different and unique enchilada recipe that you’ll find exciting in a delicious and fresh sort of way. And no need for baking, these stove top enchiladas are filled and rolled and ready to plate and devour.
I hope you give these chicken and spinach enchiladas a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite stove top enchilada recipe, let me know, I’d love to give it a try.
This is a recipe for Chicken and Spinach Enchiladas with a beautiful Tomatillo Cream Sauce. Savory mushrooms add and earthy flavor to everyone's favorite Mexican Dish. This is a a unique and exciting enchilada recipe that you'll want to make again and again.
- 3 cloves garlic peeled
- 3 green chile peppers roasted, tops cut off, skin and seeds removed
- 10 medium tomatillos husked, rinsed and cut into quarters
- 1 teaspoon chile powder Preferably New Mexico, Chimayo, or use Ancho
- 3/4 Cup cilantro rough chopped
- 3 Tabespoons olive oil
- 2 Cups chicken broth
- 8 ounces . shiitake mushrooms stemmed and sliced
- 1 large red onion thin sliced
- 10 ounces baby spinach rinsed and dried
- 1 Cup chicken breast cooked, shredded or cubed
- Salt to taste
- 12 corn tortillas
- 3 Tablespoons Mexican crema or sour cream
- 1/2 teaspoon sugar
- 1 C . Mexican crumbling cheese
- Preheat oven to 350 degrees. In a food processor chop the garlic one piece at a time. Add the tomatillos, cilantro and chiles and process until smooth.
- Heat the 1 1/2 tablespoon oil in a medium saucepan over medium high heat. Add the puree and cook stirring nearly constantly until the mixture has reduced to the consistency of thick tomato sauce. About 10 minutes. Add the chicken broth and simmer over medium heat for another 10 minutes.
- While the sauce is simmering, heat the remaining 1 1/2 tablespoons of oil in a large skillet over medium high heat. Add the mushrooms and cook until they begin to brown. Add about three quarters of the onion and reserve the rest for garnish. Cook, stirring frequently until the onion looks translucent. Add the spinach and chicken and cook for a minute or so, until the spinach is wilted. Season with salt. Cover to keep warm.
- Lay out the tortillas on a baking sheet and brush lightly on both sides with olive oil. Stack them in twos and slide them into the over an bake just long enough to where they are soft. About 3 minutes. Remove from oven and stack them in a single pile and cover with a kitchen towel to keep warm.
- Stir the creme into the tomatillo same. Taste and season with salt and sugar. Spoon a heaping tablespoon of the sauce onto a warmed plate. Hold a tortilla by one edge and dip most of it into the sauce and lay it on the plate. Spoon a heaping 2 tablespoons of the filling down the center, roll up and positioning the enchilada seam side down. We did two enchiladas per plate. Douse the enchiladas with 1/4 cup of the warm sauce and sprinkle with crumbled cheese, sliced onion and chopped cilantro. Serve immediately.
Chicken Enchiladas with Spinach Mushrooms and Tomatillo Cream Sauce…It’s what’s for Dinner.
Happy Valley Chow says
February 22, 2014 at 1:54 pmGeez that looks incredible! The sauce sounds delicious, great job 🙂
Happy Blogging!
Happy Valley Chow
Lea Ann Brown says
February 22, 2014 at 1:56 pmThanks Eric!
Vickie says
February 22, 2014 at 2:04 pmThat sauce sounds incredible! What a great combination of flavors. I always grow tomatillos but don’t know how to use them up – I am heading for the freezer to see if there are still some lurking around from last summer.
P.S. Really love the new look around here! 🙂
Lea Ann Brown says
February 22, 2014 at 5:25 pmThanks Vickie. It is a good sauce, but I think the chicken/mushroom filling was even better. Thanks for the comment on the new look. It’s got some tweaking to do.
Karen Harris says
February 22, 2014 at 3:59 pmThat looks so good Lea Ann. They would look perfect with an ice cold Corona.
Lea Ann Brown says
February 22, 2014 at 5:24 pmAnd it would have looked good in the photo. Thanks Karen.
Coffee and Crumpets says
February 22, 2014 at 4:10 pmWell, my husband went to Whole Foods to get all the fixings for enchiladas today and then I see your email in my inbox! Must be enchilada day. I like the tomatillo sauce and the sour cream ones too but my kids prefer the tomato chilli based so I have to make those most of the time.
These look fab though! Unfortunately, I’ll be dipping and nestling a bit later! The no bake version sounds like a big time saver! I guess I’d better get to work.
Lea Ann Brown says
February 22, 2014 at 5:23 pmI love those red sauced enchiladas and believe me, I don’t mind the dipping and nestling at all. Love that baked cheesy goodness.
Larry says
February 22, 2014 at 5:17 pm“I don’t think Red Sauce should have the corner on the Enchilada market…do you? ” – absolutely not and I really like the shortcut idea of dipping the tortillas. Your dish looks delicious.
Lea Ann Brown says
February 22, 2014 at 5:23 pmWhat happened to your photo in your comments Larry??? It was pretty darn delicious Larry. Thanks.
Holly says
February 22, 2014 at 5:35 pmYes, it is a good day for enchiladas! I am making some tonight but taking the short cut of a Trader Joe’s enchilada sauce. I’d like to try your tomatillo sauce next time. Your site looks great!!
Lea Ann Brown says
February 23, 2014 at 6:56 amI just used Trader Joes Enchilada sauce for tacos tonight. Love that place. And thanks for the compliment on the site. Still needs a little work.
Debra says
February 22, 2014 at 5:38 pmWe use more green than red sauce. Had to pin this one.
Lea Ann Brown says
February 23, 2014 at 6:56 amThanks for that Pin Debra.
Roz says
February 22, 2014 at 5:47 pmWhat a delicious way to prepare enchiladas, especially with spinach which is so hard for me to find in a restaurant! I love the step by step photos because I’m so terribly inept in the kitchen when it comes to preparing Tex-Mex or Mexican dishes! LOVE, LOVE, LOVE your new blog template! Absolutely wonderful, Lea Ann!
xo
Roz
Lea Ann Brown says
February 23, 2014 at 6:55 amThanks Roz. And I find it hard to believe that you’re inept at anything in the kitchen. You’re such a talented cook. And thanks for the kudos on the design. It still need tweaking.
Sam @ My Carolina Kitchen says
February 23, 2014 at 5:09 amI definitely don’t think red sauce should corner the market, especially after seeing your gorgeous green sauce chocked full of flavor. I wish I could come to your house for dinner.
Sam
Lea Ann Brown says
February 23, 2014 at 6:53 amThanks Sam, and the invitation is always open. 🙂
John@Kitchen Riffs says
February 23, 2014 at 1:54 pmBoy, this is such a nice dish! And pretty simple, too (which always appeals to me). I’ve gone through my stash of frozen Hatch chilies, alas, but I can substitute something else. Really great recipe — thanks so much.
Lea Ann Brown says
February 24, 2014 at 6:33 amI’ve got a couple of bags left, but I have a post soon that will show you a place you can order. A freezer without Hatch Chili is a sad freezer.
cheri says
February 23, 2014 at 5:13 pmI really love green sauces like this, great recipe. Just pinned. will be making soon.
Lea Ann Brown says
February 24, 2014 at 6:32 amThanks Cheri! Let me know how you like it.
Pamela @ Brooklyn Farm Girl says
February 23, 2014 at 7:51 pmTomatillos are such a favorite in taste so I know I would go crazy happy for this cream sauce! It looks amazing!
Lea Ann Brown says
February 24, 2014 at 6:32 amSomething about cream that makes everything better. Always good to hear from you Pamela.
Yvette (Muy Bueno) says
February 23, 2014 at 11:00 pmSounds so tasty! I love enchiladas and this chile and filling looks and sounds fabulous. Now I’m craving enchiladas 😉
Lea Ann Brown says
February 24, 2014 at 6:31 amI always crave enchiladas Yvette. 🙂
Jenn says
February 24, 2014 at 5:15 amI love tomatillo sauce on just about anything.. and I think you are right.. I love red sauce too, but it should definitely not have the market on enchiladas 🙂
Great new look to your site too!!!
Lea Ann Brown says
February 24, 2014 at 6:31 amThanks so much Jenn. The site change has been a work in progress and still needs a little tweaking. I’m pleased. Sure miss your blog.
Lea Ann Brown says
February 24, 2014 at 6:34 amI love the cheesy baked way also, but really liked this new version. Let me know if he makes it and how you like it.
Heather says
February 24, 2014 at 6:50 amLove the look of the new site! Congrats! These enchiladas look really good!
Lea Ann Brown says
February 24, 2014 at 3:02 pmThanks Heather.
Erica says
February 24, 2014 at 9:51 amI love tomatillos! These enchiladas sound absolutely delicious!
Lea Ann Brown says
February 24, 2014 at 3:02 pmThanks Erica. These flavors were so fresh and tasty. And thanks for stopping by.
Pam says
February 24, 2014 at 10:50 amWho needs red enchilada sauce when they could have this one? They look fantastic!
Lea Ann Brown says
February 24, 2014 at 3:02 pmThanks Pam.
Karen says
February 24, 2014 at 4:31 pmThis looks so good… love the color of that green salsa. I prefer green sauce to red on enchiladas.
Lea Ann Brown says
February 27, 2014 at 1:48 pmSo good to hear from you Karen. Sure wish you’d start blogging again.
Deanna says
February 25, 2014 at 9:34 amYum! These looks incredible. I’m going to try and make them soon.
Lea Ann Brown says
February 27, 2014 at 1:49 pmThanks so much Deanna. Let me know how you like them and thanks for stopping by and the comment.
Deborah @ Delicious Happens says
March 2, 2014 at 11:30 amThese looking incredible!! Love the combo of ingredients!!
Lea Ann Brown says
March 3, 2014 at 11:17 amThanks Deborah. And thanks for stopping by and the comment.
Simply Sweet Justice says
March 2, 2014 at 5:06 pmBelieve it or not, I’ve never made enchiladas! Time to change that! 🙂
Lea Ann Brown says
March 3, 2014 at 11:32 amNever made enchiladas??? Don’t make me come over there! 🙂