- 2 tablespoons extra virgin olive oil
- 8 oz crimini (baby portobello) mushrooms, washed and sliced (approximately 2 cups of sliced mushrooms)
- 1 cup diced white onion
- 2 cloves of garlic, minced
- 2 cups cooked and shredded chicken
- Salt and Pepper to taste
- 2 cups of shredded sharp cheddar
- 2 cups of prepared Salsa Verde
- 5-7 grain-free tortillas
- ½ cup quick Mexican crema
- 2-3 tablespoons chopped Cilantro (optional)
- In a large frying pan 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 ¼-1/3 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 Quick 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.
Leftover rotisserie chicken works well for this; you can use all white, all dark, or a combination of meat.
You can use your favorite green salsa.
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