August 7, 2023

Chicken Mushroom Onion Enchiladas

You will absolutely love this light and delicious recipe for Chicken Mushroom Onion Enchiladas! These are filled with slow cooker taco style shredded chicken, caramelized onion, zesty sauteed mushroom and a light amount of cheese. These make a great dinner but also make a great meal prep for lunches for the week! You can not go wrong with these Chicken Mushroom Onion Enchiladas…they are as good or better as any takeout that you can get!

What I used to make these Chicken Mushroom Onion Enchiladas

1.5 lbs fresh thawed chicken breast

1 15 oz jar or can of GREEN ENCHILADA SAUCE – The only one I will use !!

1 10 oz pack of Baby Bella Mushrooms

1 taco season packet – The only one I will use!!

Two Sweet Vidalia Onion – sliced

1 cup onion sliced or diced for slow cooker chicken (whatever you prefer)

8 flour tortillas – The only TORTILLAS I use!!

1 to 2 cups of taco cheese – depending on how cheesy you like your enchiladas!

1/2 cup chicken broth

Optional Fresh Cilantro Garnish

A kitchen counter display of all the ingredients needed to make the Chicken Mushroom Onion Enchiladas

Chicken Mushroom Caramelized Onion Enchiladas displayed in pan

How to make these Chicken Mushroom Onion Enchiladas

Add boneless skinless chicken breasts to the crockpot and season both sides with salt and pepper. Then, sprinkle on the taco seasoning followed by 1/2 cup chicken broth. Add in a 1 cup sweet onion sliced or diced…whatever your preference is! Cook on low for 4-6 hours or high for 2-4, depending on the strength of your slow cooker.
While the chicken is cooking, saute your mushroom in a very light amount of avocado oil, salt and pepper. Once fully sauteed, set aside until you are ready assemble your enchiladas.
Peel and Slice a sweet online into small slices. Caramelize onions on stove top. I used 2 tbsp of butter in non-stick pan and let the onions cooks super slow. There are lots of recipes online for easy caramelized onions! The best tips I have for caramelized onions is…low and slow…and forget about them!! After onions are cooked, set aside until your are ready to assemble. A really good non-stick makes a world of difference when it comes to caramelized onions. This is the one I use!!
When chicken is fully cooked, shred using two forks to shred chicken.
Now that you have nicely shredded chicken, it’s time to build your enchiladas!! Pre-heat oven to 350. Use a lightly avocado oil spritzed 9 x 13 baking dish. In each tortilla add a heap of shredded chicken, 2 tablespoons of green enchilada sauce, some mushrooms and some caramelized onion. Sprinkle a light amount of cheese in each tortillas. Once all tortillas are formed, pour the remaining green enchilada sauce over tortillas and equally spread around. Top with desired amount of cheese.
Bake at 350 degrees uncovered until cheese is melted. Time to Enjoy! Top with any desired toppings including sour cream, cilantro or Pico De Gallo ! The possibilities are endless!

Chicken Mushroom Onion Enchiladas

Jacqueline Anderson

A delicious slow cooker to oven meal !

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

1.5 LBS thawed chicken breast A
1 15 oz jar or can green enchilada sauce
1 10 oz pack baby bella mushrooms
1 taco season packet
2 sweet onion sliced for caramelized onion
1 cup diced or sliced onion for crockpot chicken (whatever style you prefer…these will almost melt away while cooking.. you will add caramelized onion separately)
8 flour tortillas
1 to 2 cups taco cheese -depending on how much cheese you like
1/2 cup chicken broth
optional fresh cilantro garnish

Instructions

Add boneless skinless chicken breasts to the crockpot and season both sides with salt and pepper. Then, sprinkle on the taco seasoning followed by 1/2 cup chicken broth. Add in a 1 cup sweet onion sliced or diced…whatever your preference is! Cook on low for 4-6 hours or high for 2-4, depending on the strength of your slow cooker.
While the chicken is cooking, saute your mushroom in a very light amount of avocado oil, salt and pepper. Once fully sauteed, set aside until you are ready assemble your enchiladas.
Peel and Slice a sweet online into small slices. Caramelize onions on stove top. I used 2 tbsp of butter in non-stick pan and let the onions cooks super slow. There are lots of recipes online for easy caramelized onions! The best tips I have for caramelized onions is…low and slow…and forget about them!! After onions are cooked, set aside until your are ready to assemble. A really good non-stick makes a world of difference when it comes to caramelized onions.
When chicken is fully cooked, shred using two forks to shred chicken.
Now that you have nicely shredded chicken, it’s time to build your enchiladas!! Pre-heat oven to 350. Use a lightly avocado oil spritzed 9 x 13 baking dish. In each tortilla add a heap of shredded chicken, 2 tablespoons of green enchilada sauce, some mushrooms and some caramelized onion. Sprinkle a light amount of cheese in each tortillas. Once all tortillas are formed, pour the remaining green enchilada sauce over tortillas and equally spread around. Top with desired amount of cheese.
Bake at 350 degrees uncovered until cheese is melted. Time to Enjoy! Top with any desired toppings including sour cream, cilantro or Pico De Gallo ! The possibilities are endless!