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
Cook Time

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.