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A tangy combination of salsa verde and sour cream sauce with a chicken and mushroom filling and of course, cheese, all ready in under 45 minutes.
Recipe courtesy of Rachel of Following in My Shoes.
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Ingredients
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- 2 tablespoons extra virgin olive oil
- 8 ounces crimini (baby portabella) 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 Vermont cheddar, divided**
- 2 cups of prepared salsa verde***
- 5–7 grain-free tortillas
- ½ cup quick Mexican crema
- 2–3 tablespoons chopped cilantro (optional)
Instructions
- 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.
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; I prefer a tomatillo based salsa that has minimal ingredients and no preservatives.
*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; I prefer a tomatillo based salsa that has minimal ingredients and no preservatives.
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