Creamy Spinach, Mushroom and Chicken Enchiladas with Tomatillo Roasted Salsa

We love Mexican food!  Even better is when it’s fast and somewhat healthy.  I love to use a rotisserie chicken for the shredded chicken in this recipe to save time!  If you have a few extra minutes, whip up our easy homemade Tomatillo Roasted Salsa! These are done as quickly as I can make them!

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Creamy Spinach, Mushroom and Chicken Enchiladas with Tomatillo Roasted Salsa

Course: Main Course
Keyword: Gluten Free, Weeknight Meals
Servings: 4 servings
Author: Denise



  • 3 Tbsp unsalted butter
  • 1/2 yellow onion diced
  • 3 cloves garlic
  • 8 oz baby bella mushrooms sliced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tsp cumin
  • 3 oz cream cheese
  • 2 cups baby spinach
  • 3 cups shredded chicken
  • 8-10 corn tortillas
  • 1/2 cup cotija cheese crumbled
  • 4 oz shredded mozzarella cheese
  • 16 oz jar verde or tomatillo salsa see our recipe below or chose store bought

Tomatillo Roasted Salsa

  • 5 tomatillos husks removed
  • 1 jalapeño
  • 3 bell peppers
  • 1 yellow onion quartered
  • Olive oil
  • Kosher salt
  • Black pepper
  • 5 garlic cloves
  • 1/2 cup fresh cilantro
  • Juice and zest of 1 lime
  • 1/2 tsp cayenne pepper
  • 1 tsp chili powder


  • Heat a large skillet over medium heat.  Add butter, onion and garlic.  Sauté for 3-4 minutes.  Add mushrooms, salt, pepper and cumin.  Mix to combine.  Cook 7-8 minutes.
  • Add cream cheese to mushroom mixture and gently mix to melt and make a nice, creamy mixture.  Add cooked, shredded chicken and spinach.  Mix gently to combine.  Cook for a few more minutes or just until spinach starts to wilt.
  • Preheat oven to 350 degrees.
  • Prepare assembly line for enchiladas.  Prepare a large baking dish by spraying with nonstick cooking spray.  Set aside.  Lay out a shallow bowl and pour 1/2 of salsa into it.  Using one corn tortilla at a time, dip tortilla in salsa to very lightly coat.  Flip and dip the other side.  Add a few tablespoons of mushroom mixture to center of tortilla.  Top with a sprinkle of crumbled cotija cheese.  Gently roll up and place in baking dish, seam side down.  Work gently so tortillas don’t tear.  Repeat with remaining tortillas until mixture is gone.
  • Spoon a bit more salsa over top of enchiladas.  Sprinkle with shredded mozzarella cheese.
  • Cook in preheated oven for 10-12 minutes or until cheese is melted.  Broil for 60-90 seconds at finish if you want a light golden brown.  Watch closely so it doesn’t burn!  Serve with beans or rice.

Tomatillo Roasted Salsa

  • Lay vegetables (tomatoes through onion) on a baking sheet.  Drizzle with olive oil and sprinkle with kosher salt.
  • Place vegetables directly on the grill.  Grill over medium high heat, roughly 10-12 minutes (turning frequently) or until nicely charred.  Some of the smaller vegetables may finish a bit more quickly than the bell peppers if they are larger.  Once done, return to baking sheet and let cool.  (Note, an alternate cooking option is to use an oven preheated to 375 degrees and cooking for 35-40 minutes.  Proceed with recipe as follows below).
  • Once vegetables are cooled, gently remove stems and seeds from bell peppers and jalapeño.
  • To a blender or food processor, add garlic, cilantro, lime juice and zest, cayenne pepper, chili powder, 1 tsp kosher salt and 1/2 tsp black pepper.  Add all roasted vegetables.  Purée on high until smooth.
  • Chill until ready to serve.


Serves 4-5 (makes 8-10 enchiladas)
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