This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council (ad). The opinions are my own and based on my own experience.
After I posted the gazillionth mushroom photo on my Instagram account the other day, a friend asked if I was tired of mushrooms yet.
No. Nada. Not even close.
I’ve discovered — during this whole Mushroom Makeover challenge — that I really do enjoy mushrooms. I’m not to the point where I can chow down on them raw, but once they are roasted or sauteed or grilled …. oh, Mamacita. They are soooo good.
As long as I continue to have recipe ideas flow through my little ol’ brain — new ways to add the umami factor to my life — I will be good with the abundance of mushrooms in my refrigerator.
Recipes like these Grain Free Chicken and Mushroom Enchiladas Verdes … a concoction that I threw together this past week whilst my In-Laws were in town.
(side-note … “whilst” really deserves to more popular)
Enchiladas Verdes — with the tangy combination of tomatillo sauce and sour cream sauce — has always been one of my favorite dishes. I’ve been a happy girl ever since this traditional Mexican fare started showing up on our Tex-Mex menus. Whether it’s the traditional chicken filling or a combination of cheeses, I’m all over this dish. In a very unladylike and undignified way.
(the Husband just makes sure I have plenty of napkins)
A few years ago, the Husband gave me a copy of Rick Bayless’ Mexico: One Plate At A Time — an amazing book that is part food history and part cookbook. Rick offers several different recipes (traditional and contemporary) for enchiladas and I nearly jumped in excitement when I saw a green enchiladas recipe with a chicken and mushroom filling.
Only problem? The recipe would take OVER TWO HOURS TO MAKE. Oh, and yeah — it required traditional corn tortillas.
I needed the recipe cut down to 30-45 minutes and it needed to be grain-free.
Guess what? I succeeded.
- 2 tablespoons Extra Virgin Olive Oil
- 8 oz Cremini (baby portobello) 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)
- 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.
** If you aren't a fan of sharp cheddar, Monterrey or Monterrey 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.
- 4 large Eggs, room temperature
- 2 teaspoon melted Butter
- 2 tablespoons Water
- ½ cup Arrowroot Powder (tapioca or potato starch will also work)
- 2 teaspoons Coconut Flour
- Pinch of salt
- Crack the eggs into a large mixing bowl and then quickly stir in the melted butter and water.
- In a separate bowl, combine the dry ingredients.
- A few tablespoons at a time, carefully add the dry ingredients to the wet ingredients, whisking until all of the dry ingredients are incorporated into a smooth batter.
- Heat a small non-stick skillet over medium heat. Add 3-4 tablespoons of the batter into the pan and IMMEDIATELY begin rolling the pan around so that the batter evenly coats the bottom of the pan.
- As the tortilla cooks, it will pull away from the edges of the pan.
- Cook for 1 minute per side. Remove from the pan. Repeat the cooking steps for each each tortilla.
- ½ cup Sour Cream (full fat)
- ¼ cup Whipping Cream
- ¼ teaspoon Salt
- Mix all the ingredients together. If the mixture is still "thick" like sour cream, add more whipping cream -- a teaspoon at a time -- until the crema is pourable.
- Serve with enchiladas, tacos, steak or any of your favorite Mexican dishes.
- Store in a sealed container in the refrigerator.
This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience.