Gluten Free Chicken Mushroom Enchiladas

These easy Chicken Mushroom Enchiladas elevate gluten free to a whole new level. Enjoy a restaurant-quality meal without the hassle; full of fresh veggies, juicy chicken, and spicy salsa verde. Light and refreshing, they satisfy everyone from gluten free to just plain hungry.

Prep Time
15
 minutes
Cook Time
30
 minutes
Makes
6
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 6

    Mission Gluten Free Soft Taco Tortillas
  • 4

    tsp. Olive oil
  • ½

    lb. Sliced mushrooms
  • ¼

    tsp. Salt
  • ¼

    tsp. Pepper
  • 1

    Onion, diced
  • 2

    Garlic cloves, minced
  • 3

    cups Shredded kale
  • 1

    cup Rotisserie chicken, shredded
  • 2

    cups Store-bought jarred salsa verde (gluten free)
  • 1

    cup Feta cheese, finely crumbled, divided
  • 1

    Avocado, halved, pitted, peeled and diced
  • 4

    Radishes, sliced
  • 1

    Lime, cut into wedges
  • ¼

    cup Fresh cilantro, finely chopped

INSTRUCTIONS


  • Step 1

    Preheat oven to 400˚F. Heat oil in large skillet set over medium-high heat. Cook mushrooms; season with salt and pepper. Continue to cook for 5 to 8 minutes or until starting to brown and soften. Stir in kale, onion and garlic. Cook for 3 to 5 minutes or until onions are tender and kale is wilted. Cool slightly. Stir in chicken and ½ cup salsa verde.

  • Step 2

    Lightly oil baking dish. Spread half the remaining salsa verde into prepared pan and set aside.

  • Step 3

    Spoon chicken mixture down center of each tortilla and sprinkle with 1 tbsp. crumbled feta. Roll up tightly and place seam-side down in baking dish. Spread remaining salsa verde over enchiladas. Sprinkle the remaining feta over enchiladas. Bake, uncovered, for 20 to 25 minutes or until golden and bubbling.

  • Step 4

    Serve with avocado, sliced radishes, lime wedges and cilantro.

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