Easiest Way to Cook 2020 Chicken Enchilada Stuffed Portobellos

Chicken Enchilada Stuffed Portobellos. Prepare portobello mushrooms by scooping the inside out of the bottom of the mushroom. Spray the outside of each mushroom cap with Nutrition Facts. And these enchilada stuffed portobello mushrooms barely make any dishes…just one bowl.

This stuffed portobello mushrooms recipe uses one cooked chicken breast. You could use rotisserie chicken if you want or, if you like to meal prep, cook some bone-in chicken breasts (or boneless) and keep them in the fridge for salads or recipes like this. I find it's a real time saver to have cooked. You can cook Chicken Enchilada Stuffed Portobellos using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Enchilada Stuffed Portobellos

1. Prepare 2 of portobello mushrooms.
2. It's 1/2 can of black beans.
3. You need 1/2 can of corn.
4. You need 8-16 oz of shredded chicken.
5. You need 1/2 cup of enchilada sauce.
6. Prepare 1 pinch of salt.
7. You need 1/2 tbspn of flour.
8. It's 2 dashes of cholula (or other mex hot sauce).
9. It's To taste of cayenne.
10. Prepare 1 cup of pepper jack (or other cheese).
11. Prepare 2 tbspn of green onions chopped.

If you've been following my blog for a while, you probably know how much I LOVE enchiladas. I've always loved seeing low-carb veggie pizza ideas (cheese & pepperoni on top of zucchini or portobello mushrooms) but never thought of this! Watch how to make Chicken Enchilada Stuffed Sweet Potatoes. The end result is a super satisfying lunch that's healthy, filling and leaves you ready to take on the rest of your day.

Chicken Enchilada Stuffed Portobellos step by step

1. Preheat oven to 375• F, de-rib portobellos, brush outside with olive oil, and place on a parchment paper covered baking sheet..
2. Scoop 2 tablespoons of corn into mushrooms 🍄.
3. Add 2 tbspns black beans.
4. Chop shredded chicken so it spreads evenly, add 2 tbspns or to taste to top.
5. Mix enchilada sauce, salt, flower, cholula, and cayenne in small mixing bowl until fully incorporated. Spread evenly onto portobellos.
6. Top with cheese and bake for 10 minutes. Plate and garnish with green onions..
7. Rock N Roll! Enjoy!.

I don't know about you, but around here lunch is usually one big mish-mash of leftovers. Stuff portobello mushroom caps and top with breadcrumbs. Chicken parm is our new favorite version of stuffed mushrooms. It's everything you love about the Italian dish with the excess oil of frying! We turned our love of Chicken Parm into an easier, no-fry version by stuffing it into mushrooms.