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
  • Ingredients & Instructions



  • 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


  • 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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