Chicken and Mushroom Enchiladas Verdes | Mushroom Recipes

Name: Chicken and Mushroom Enchiladas Verdes | Mushroom Recipes
Ingredients: 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)

www.mushroomcouncil.com

Elevate your enchilada game with these delightful Chicken and Mushroom Enchiladas Verdes. A scrumptious blend of chicken, mushrooms, and tangy verde sauce.

View Original

Share this recipe:

Ingredients

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)