Mushroom Green Chili Enchiladas

6 Nov

It’s a good day for a new recipe, don’t you think? Since I gave a sneak peak in the last post, I figured I better make sure I follow through. Trust me, you want to try this one! If you’ve been reading here for a while, you may have noticed a slight reoccurring theme with enchiladas. They are easy, delicious, and can be made ahead and stored in the fridge to enjoy in a moment’s notice. What’s not to love? This recipe is a fun change of pace from your usual red variety. Enjoy!

Mushroom Green Chili Enchiladas

IMG 4259

Makes 6 servings, 2 enchis per person


  • 12 ounces chicken breast, diced and seasoned with salt and pepper
  • 1 8 ounce container portobello mushrooms, diced
  • 1 small onion, diced
  • 1.5 ย small cans green chili enchilada sauce (or 2 whole cans if you don’t want a half can laying around. we aren’t picky here.)
  • 1 cup green salsa verde
  • 1 cup 2% greek yogurt (much better taste and creaminess than fat free)
  • a few hefty shakes of garlic powder, onion powder, and black pepper
  • 12 whole grain tortillas
  • 1-1.5 cups white shredded cheese (monterey jack, mozz, etc)


1. Preheat oven to 400 degrees.

2. Start by sauteing your onion and mushroom. I work on medium low heat for a good 20 minutes or so until they are nice and caramelized. Then I season them with a bit of sea salt and pepper.

3. Add in your chicken and cook until just no longer pink.

4. Add in enchilada sauce, green salsa verde, and 2% greek yogurt.

5. Add in seasonings and stir well to combine.

6. Grease the largest baking dish you’ve got. I had to use two. Then spread a bit of the sauce mixture on the bottom of the dish.

7. Grab your tortillas, fill them up, wrap them up, and place seam-down into dish. Save a bit of the sauce to spread on top after you have filled all the tortillas.

8. Top with shredded cheese to your liking.

9. Bake for 10-15 minutes, until cheese is melted, but not burnt like mine, ha ha. ๐Ÿ™‚

10. Let rest for at least 10 minutes, then dig in!

See…easy, right?



5 Responses to “Mushroom Green Chili Enchiladas”

  1. Meg November 6, 2012 at 5:27 pm #

    These look and sound amazing chica!

  2. Matt @ The Athlete's Plate November 7, 2012 at 12:52 am #

    Yes please minus the mushrooms ๐Ÿ™‚

  3. jessielovestorun November 7, 2012 at 1:04 pm #

    Please come fly to Kuwait & cook me this delicious meal! I’d love you forever!!!! (and ever)

  4. plateitnclimb November 9, 2012 at 7:44 pm #

    Enchilada’s are seriously my favorite kind of meal to make! My future kids better looooove them!

  5. FitnJess November 11, 2012 at 10:35 pm #

    I love easy meal ideas!! Yum these look good. I really enjoy anything with a mexican flare, thanks for the recipe!!

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