Tex Mex Chicken Saute
with mushrooms and spinach

Name: Tex Mex Chicken Saute
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Rotisserie chicken, bones removed, meat shredded or chopped; 1 lb Mushrooms, any button, sliced (look for pre-sliced to save time); 1 Avocados, medium, chopped; 1/4 cup Cilantro, fresh, chopped; 2 Tbsp Oil, cooking; 8 oz Baby spinach; 2 tsp Lime juice; for serving Hot sauce; 1 Tbsp Chili powder; 1 tsp Cumin, ground; 1 tsp Coriander, ground; 1/2 tsp Oregano, dried; 1/2 tsp Garlic powder; 1/2 tsp Salt; 1 Tbsp Oil, cooking; 1/2 tsp Honey; 7 Tbsp Tomato paste; 1 1/2 cups Stock, any type; 1 to 2 tsp Adobo sauce (opt) (from a can of chipotle peppers; use more or less depending on your spice preference)

Active: 35 Total: 35

Original GF Paleo Vegetarian

Want to indulge your Tex Mex craving but still get your veggies? We've got a meal for that! This easy chicken saute is loaded with mushrooms, spinach, and of course, big flavor.

Ingredients

Metric

Servings:

Tex Mex Chicken Saute:

Rotisserie chicken - 1/2 , bones removed, meat shredded or chopped
Mushrooms, any button - 1 lb , sliced (look for pre-sliced to save time)
Avocados, medium - 1 , chopped
Cilantro, fresh - 1/4 cup , chopped
Oil, cooking - 2 Tbsp
Baby spinach - 8 oz
Lime juice - 2 tsp
Hot sauce - for serving

Enchilada Sauce:

Chili powder - 1 Tbsp
Cumin, ground - 1 tsp
Coriander, ground - 1 tsp
Oregano, dried - 1/2 tsp
Garlic powder - 1/2 tsp
Salt - 1/2 tsp
Oil, cooking - 1 Tbsp
Honey - 1/2 tsp
Tomato paste - 7 Tbsp
Stock, any type - 1 1/2 cups
Adobo sauce (opt) - 1 to 2 tsp (from a can of chipotle peppers; use more or less depending on your spice preference)

Prep

Make spice mix - Combine chili powder, cumin, coriander, oregano, garlic powder, and salt. Store in an airtight container. (Can be done up to 5 days ahead)
Make enchilada sauce - Heat cooking oil (portion for sauce) in a deep saucepan over medium heat. When the oil is hot, stir in the spice mix. Cook until the spices are very fragrant, stirring constantly to prevent burning, 1 to 2 minutes. Stir in the honey and tomato paste and continue cooking for ~1 minute more. Add stock and adobo sauce (if using) and bring to a simmer. Simmer sauce gently for about 5 minutes to let the flavors come together. Taste and season with some salt and pepper if needed. Store in the refrigerator if making ahead. (Can be done up to 5 days ahead)
Rotisserie chicken - Remove meat from the bones and shred or chop. (Can be done up to 5 days ahead. Prep the chicken for Tuesday’s meal at the same time if you like.)
Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
Avocados / Cilantro - Prep as directed.

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Make

Heat a saute pan with cooking oil (portion for saute) over medium-high heat. Add mushrooms with a pinch of salt and saute for 2 to 3 minutes to get them started cooking. Add rotisserie chicken to the pan (remember to reserve half for Tuesday) and stir to combine everything. Pour in the enchilada sauce and bring to a simmer.
Fold the spinach into the chicken and mushrooms. Continue to saute until the liquid has reduced slightly and spinach is wilted, 3 to 4 minutes more. Remove from heat, stir in lime juice and season with some additional salt if needed.
Serve chicken saute topped with chopped avocados, cilantro, and hot sauce. Enjoy!

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Tex Mex Chicken Saute with mushrooms and spinach