Chicken and Mushroom Enchiladas
A popular family favourite with a Mexican flare! Sliced Ontario Mushrooms add a robust meaty flavour that compliments the chicken in this flavourful dish.
Recipe and photo are courtesy of Foodland Ontario.
Prep Time: 25 mins. | Cook Time: 40 mins. | Serves: 4-6
2 Ontario Onions, chopped
2 cloves Ontario Garlic, minced
2 cups (500 mL) sliced Ontario Mushrooms
2 tbsp (25 m L) vegetable oil
2 tsp (10 mL) chili powder
1/2 tsp (2 mL) each dried oregano and salt
2 cups (500 mL) diced cooked Ontario Chicken
2 cups (500 mL) shredded Ontario Cheddar Cheese
1/3 cup (75 mL) low-fat Ontario Sour Cream
2 cups (500 mL) mild or medium taco sauce
10 medium flour tortillas
1. In large skillet, cook onions, garlic and mushrooms in oil over medium-high heat, stirring frequently, until softened, about 5 minutes. Add chili powder, oregano and salt; cook for 15 seconds. Remove from heat. Stir in chicken, 3/4 cup (175 mL) of cheese and sour cream; mix well.
2. Spread 3/4 cup (175 mL) of the taco sauce in 13 – x 9-inch (3 L) baking dish. Spread about 1/4 cup (50 mL) filling down centre of each tortilla; roll up, folding in ends. Place, seam side down, in dish. Spread remaining taco sauce over top; sprinkle with remaining cheese. (Recipe can be prepared to this point, covered and refrigerated for up to 8 hours. Let stand at room temperature for 30 minutes before baking.)
3. Cover and bake in 350°F (180°C) oven for 25 to 30 minutes or until heated through.
Protein: 22.0 grams
Fat: 25.0 grams
Carbohydrates: 45.0 grams
Fibre: 4.0 grams