Name: Creamy Coriander Chicken "Enchilada" Bake with Spinach & Mushrooms
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 1.02 kg chicken breasts, boneless skinless; 710 ml chicken or vegetable broth; 0.68 kg cremini mushrooms; 6 cloves garlic; 1 ½ (227 g) blocks mozzarella cheese; ¾ cup plain Greek yogurt; 6 small flour tortillas; 3 tomatoes; 1 ½ medium yellow onions; all-purpose flour; black pepper; butter, unsalted; chili powder; coriander, ground; cumin, ground; salt

Creamy Coriander Chicken "Enchilada" Bake with Spinach & MushroomsCreamy Coriander Chicken "Enchilada" Bake with Spinach & Mushrooms — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

1.02 kg chicken breasts, boneless skinless

710 ml chicken or vegetable broth

0.68 kg cremini mushrooms

6 cloves garlic

1 ½ (227 g) blocks mozzarella cheese

¾ cup plain Greek yogurt

6 small flour tortillas

3 tomatoes

1 ½ medium yellow onions

all-purpose flour

black pepper

butter, unsalted

chili powder

coriander, ground

cumin, ground

salt

Instructions

Preheat a medium saucepan over medium-high heat. Once the pan is hot, add butter and swirl to coat the bottom; add flour and cook, whisking constantly, until lightly golden, about 1 minute.

Slowly whisk in broth, salt, and coriander. Bring to a boil, then reduce heat and simmer until thickened, 3-4 minutes. Remove sauce from heat and set aside.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Medium dice tomatoes; thinly slice mushrooms. Place both in a large bowl.

Peel, halve, and small dice onions; peel and mince garlic. Add both to the bowl with the veggies and set aside.

Preheat a large pot over medium-high heat.

While the pot heats up, pat chicken dry with paper towels and cut into bite-sized pieces.

Once the pot is hot, add butter and swirl to coat the bottom; add veggies, chicken, and spices. Cook, stirring occasionally, until veggies have softened and chicken is cooked through, 7-8 minutes.

Meanwhile, preheat oven to broil on high and position the rack in the upper third of the oven.

Coarsely grate mozzarella.

Add yogurt to the pan with the sauce and whisk until smooth.

Using a clean cutting board, slice tortillas into 2-inch long strips. When the chicken is done, add tortillas and sauce to the pot; stir to combine.

Add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Stir to combine and remove from heat.

Transfer mixture to a large baking dish and top with cheese. Place in the oven and broil until the cheese is melted and bubbly, 3-5 minutes.

To serve, divide "enchilada" bake between plates or bowls and enjoy!

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