CHICKEN MUSHROOM ENCHILADAS WITH SWISS CHEESE

May 5

We finally had some time to get back into the kitchen and make something for dinner. This recipe is easy and can also be made earlier in the day and heated when you are ready. Let us know what you think!

CHICKEN and MUSHROOM ENCHILADAS WITH SWISS CHEESE

Serves 4+

2 tsp olive oil

2 crushed cloves garlic

½ cup chopped onion

8 oz sliced mushrooms

16 oz jar salsa (I used Newman’s)

3 ½ cups rotisserie chicken shredded (about a whole chicken)

2 cups shredded Swiss cheese (or other available shredded cheese)

1 ½ cups half & half

8 small fajita flour tortillas

Garnishes of avocado and cilantro

Preheat oven to 350 and spray a large 9 x 13 glass pan

In 12 in skillet heat oil; add garlic, mushrooms and onions. Saute until tender; add salsa, chicken & cook until hot

Pour ½ & ½ into pie plate and heat for 1 minute in microwave (stir halfway through)

Dip each tortilla in ½ & ½ ; spread some of chicken down the center; add some cheese and roll up placing in glass pan seam side down; pour remaining cream over tortillas and cover with remaining cheese

Bake for 25-30 min until top is golden and sauce bubbles; garnish with cilantro and avocado

Note: This can be made ahead and then baked when needed. Let dish come to room temperature for about 30 minutes before baking.

You could also add fresh spinach to the filling to add more color and nutrition.

Also this is a lot of filling. You can almost make a full and half pan with this. Or I also froze the leftover filling to use for tacos or some meal in the future.