2 tablespoons extra virgin olive oil
8 oz 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 cheddar
2 cups of prepared Salsa Verde
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.