It’s a well know fact that I love Mexican food. Mainly I feed my taco addiction but once in awhile I need something a little different and in this case I needed to feed a few others as well, so portobello mushroom & chicken enchiladas was made. This is my favorite way to eat enchiladas and have been making them this way for years. I love how the cream cheese and the mushrooms transform these into something that you really won’t find at any restaurant! Perfect for feeding a crowd and easy because you make them with a rotisserie chicken from the grocery store! Go ahead and give them a try! Delish..
This weekend ended up being pretty darn fun. Two of my oldest friends came in town from Chicago for a boys weekend to play golf with some of their buddies. I was invited to come and watch the Blackhawks game and play a little poker! I have always been “one of the guys” and this was no exception. It’s been a few years since I have seen them but it felt just like yesterday that we saw each other. I love that! I will say though, it’s pretty darn funny watching die hard Blackhawks fans in action. Lot’s of pacing before the game, nervousness, cocktails, baseball caps on backwards and standing in front of the TV. I think this made me laugh the most. They were all huddled up and didn’t move until a commercial, then they would pour another drink and then right back to the exact position that they were standing in before. No one sat down during the entire game, including me. When in Rome, I guess! I’m so happy that they won because if they didn’t chaos may have ensued for sure! After the game, we proceeded to play a few rounds of poker. I won some money (yeah) but other than that the night became a bit of a blur and today was a little slow! LOL! Anyway, the sign of a fun night out with the guys! I miss them already!
- olive oil
- 1 rotisserie chicken, shredded
- 1 large onion, diced
- 3 portobello mushrooms, diced
- 3 cloves garlic, minced
- 1 jalapeno pepper, chopped
- 1 teaspoon salt
- 2 teaspoon pepper
- 1 block of cream cheese
- 2 cups Monterrey jack cheese
- 8-10 flour tortillas
For the enchilada sauce
- 1 (28 ounce) can whole tomatillo's
- 1 onion, diced
- 3 cloves garlic, chopped
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons sugar
- 2 cups chicken stock
- In a large saute pan, coat the bottom liberally with olive oil and add the onions, mushrooms, garlic, jalapeno, salt and pepper. Saute for about 10 minutes until the vegetables have cooked down.
- Add the chicken and the cream cheese. Melt down the cream cheese and stir until well combined.
- In a medium sized sauce pan coat the bottom with olive oil. Add the onions, garlic, cumin, salt pepper and sugar and cook until the onions are translucent.
- Add the tomatillo's by squeezing them with your hands into the sauce pan. Discard the liquid from the can. Add the chicken broth and cook for about 10 minutes.
- With an immersion blender (or regular blender in small batches) combine ingredients until the sauce is smooth.
- To assemble the enchiladas. Take one tortilla and put a tablespoon or so of the sauce evenly on the tortilla. Add about ¼- 1/2 cup of the filling on the tortilla and roll up.
- In a 9 x13 baking dish add about ½ cup of the sauce to the bottom of the pan. Place the rolled tortillas in the pan and cover with the remainder of the sauce. Top with cheese.
- Bake at 375 degrees for about 20 minutes or until the cheese has melted.