Chicken & Mushroom Enchiladas
Easy
Camille U.
Camille U.

Chicken & Mushroom Enchiladas

8 minutesPrep time

35 minutesCook time

864 cal.Per serving

Ingredients for 1

Flour tortilla (medium)

2

Flour tortilla (medium)

Chicken breast

1

Chicken breast

White mushrooms (whole)

125 g

White mushrooms (whole)

Heavy cream

80 ml

Heavy cream

Mozzarella (shredded)

40 g

Mozzarella (shredded)

Yellow onion

1/4

Yellow onion

Basil (fresh)

optional

1/10 bunch

Basil (fresh)

Utensils

Stovetop, Oven, Frying pan, Baking dish

recipe

  • Step 1
    Preheat oven to 200°C. Slice the mushrooms.
  • Step 2
    Cut the chicken into bite-size chunks.
  • Step 3
    Peel and finely chop the onion.
  • Step 4
    Add a drizzle of oil, the onion and chicken to a pan. Season with salt and pepper and brown for 4 minutes over medium-high heat.
  • Step 5
    Add the mushrooms and cook for 5 minutes over medium heat.
  • Step 6
    Pour half of the cream into a baking dish. Season with salt and pepper.
  • Step 7
    Place 2 TB of the chicken-mushroom mixture in the center of each tortilla, roll and place in the baking dish in a single layer.
  • Step 8
    Pour the remaining cream over the enchiladas and sprinkle with the cheese.* *Check out our tips for this step
  • Step 9
    Bake for 25 minutes at 200°C. Top with fresh basil (optional) and serve!