Creamy Turkey Spinach Enchiladas
INGREDIENTS
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2 cups cooked chicken meat, chopped
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1 tablespoon butter
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1 tablespoon olive oil
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1/2 cup chopped fresh mushrooms
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1/4 cup chopped fresh yellow onion
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1 (10 ounce) Rotel Tomatoes
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1 (10 ounce) frozen spinach, thawed
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1 1/2 teaspoons ground cumin
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1/2 teaspoon ground dried ancho chile powder
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1/4 teaspoon cayenne pepper, to taste
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/2 teaspoon dried cilantro (optional)
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1/2 teaspoon salt, to taste
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8 ounces cream cheese, at room temperature
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1/2 cup sour cream, divided
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4 12-inch flour tortillas
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1 (14 ounce) homemade enchilada sauce (I prefer homemade)
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1/2 cup grated cheddar cheese
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1/2 cup monterey jack pepper cheese
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guacamole, for garnish (optional)
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