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Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 cup white onion diced
- 8 oz cremini mushrooms washed and sliced (approx. 2 cups)
- 2 cloves garlic minced
- 2 cups chicken cooked and shredded*
- Salt and pepper to taste
- 5–7 grain-free tortillas
- 2 cups sharp cheddar shredded and divided**
- 2 cups of prepared salsa verde *** green salsa
- 1/2 cup prepared Mexican crema
- 2–3 Tbsp chopped cilantro optional
Ingredients
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Instructions
- In a large frying or saute pan, heat the olive oil over medium-high heat. Add the diced onion and sliced mushrooms. Cook until the onions have softened and the mushrooms have released their liquid and it has evaporated. Add the minced garlic and let cook another 30–60 seconds, stirring the entire time to keep the garlic from burning. Remove from heat. Toss the mushroom mixture with the shredded chicken and season with salt and pepper to taste.
- Fill each grain-free tortilla with 1/4 to 1/3 cup of the chicken and mushroom mixture. Sprinkle a little of the shredded cheese over the mixture and then carefully roll up the tortilla, laying it seam side down in a baking dish. Continue until all of the tortillas have been filled and placed in the dish.
- Spread the salsa verde over the top of the enchiladas and then sprinkle with the remainder of the shredded cheese. Drizzle the Mexican crema over the cheese.
- Bake uncovered at 350 degrees for 20 minutes, or until the cheese and salsa are bubbly. Remove from the oven and garnish with chopped cilantro. Serve immediately.
Recipe Notes
NOTES: * Leftover rotisserie chicken works well for this; you can use all white, all dark, or a combination of meat. ** If you aren’t a fan of sharp cheddar, Monterey or Monterey Jack are good, creamy alternatives. *** You can use your favorite green salsa; ideally a tomatillo-based salsa that has minimal ingredients and no preservatives.
Recipe and photo courtesy of The Mushroom Council.
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