Cali Alfredo Enchiladas

• Meat

  • 2 1/2 cups Chicken, cooked

• Produce

  • 8 oz Baby portabella mushrooms
  • 2 cloves Garlic
  • 5 cups Spinach, fresh

• Condiments

  • 1 14.5 oz jar Alfredo sauce

• Pasta & Grains

  • 8 Tortilla shells

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Dairy

  • 1 tbsp Butter
  • 8 oz Cream cheese
  • 3 cups Mozzarella
  • 1/2 Parmesan cheese, grated

Found on wineandglue.com

Description

Ingredients

• 1 TBSP butter
• 2 cloves garlic, minced
• 8 oz sliced baby portabella mushrooms
• 5 cups fresh spinach
• 8 oz cream cheese, room temperature
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups shredded mozzarella, divided
• 1/2 grated parmesan cheese, divided
• 2 1/2 cups cooked shredded chicken
• 14.5 oz jar of alfredo sauce
• 8 tortilla shells

Directions

• Preheat your oven to 350 degrees.
• In a medium skillet over medium heat, melt the butter. Add the garlic and cook until fragrant, about 30 seconds. Then add the mushrooms, cooking until soft. Add the spinach and cook until wilted. Remove from heat and set aside.
• In a large bowl, mix the cream cheese until fluffy. Then blend in the slat and pepper. Stir in 2 cups of the mozzarella cheese and 1/3 cup of the parmesan cheese. Mix in the shredded chicken, and the sautéed vegetables.
• Pour enough alfredo into the bottom of a 9 by 13 inch baking dish to cover the bottom.
• Divide the cream cheese mixture amongst the tortilla shells, roll them tightly, and place them seam side down into the prepared pan. Top with the remainder of the alfredo sauce, 1 cup of shredded mozzarella, and 1/4 cup of grated parmesan.
• Bake, uncovered, for 30 minutes. Broil for 5 minutes, watching closely, and serve immediately.