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Tacos & Burritos

Chicken Enchilada-Stuffed Portobello Mushrooms

Name: Chicken Enchilada-Stuffed Portobello Mushrooms
Yield: 4
Cuisine: Tacos & Burritos
Ingredients: 4 ea. large portobello mushrooms; 8 oz. cooked rotisserie chicken, white meat, shredded; 1/2 c. canned sweet corn, drained; 1/2 c. reduced-sodium black beans; 2 T. green onions, sliced; Salt and pepper to taste; 1 c. enchilada sauce; 1 T. flour; 1/2 c. Mexican cheese blend; 1 ea. medium Avocado From Mexico, halved, pitted, peeled, and diced; 1 ea. large tomato, diced; 2 T. cilantro, chopped; 1 T. fresh lime juice

4 Servings

350 Cals

4 ea. large portobello mushrooms

8 oz. cooked rotisserie chicken, white meat, shredded

1/2 c. canned sweet corn, drained

1/2 c. reduced-sodium black beans

2 T. green onions, sliced

Salt and pepper to taste

1 c. enchilada sauce

1 T. flour

1/2 c. Mexican cheese blend

1 ea. medium Avocado From Mexico, halved, pitted, peeled, and diced

1 ea. large tomato, diced

2 T. cilantro, chopped

1 T. fresh lime juice

Amount per serving 4

Serving Size

Calories 350

Daily Value*

Total Fat 16g 21%

Saturated Fat 4.5g 23%

Trans Fat0g

Cholesterol 70mg 23%

Sodium 960mg 42%

Total Carbohydrate 70g 10%

Dietary Fiber 7g 25%

Total Sugars 11g

Includes 0g Added Sugars 0%

Protein 27g

Vitamin A mg

Vitamin C mg

Vitamin D 0.07mcg 0%

Calcium 134mg 10

Iron 2mg 10

Potassium 520mg 10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

Pre-heat oven to 375°F (or grill).

Prepare portobello mushrooms by scooping the inside out of the bottom of the mushroom.

Spray the outside of each mushroom cap with cooking spray and place on a baking sheet.

In a large bowl, combine chicken, corn, black beans, and green onions.Season with salt and pepper to taste.

In a small bowl, whisk together enchilada sauce and flour until there are no lumps.

Spoon 2 tablespoons of chicken mixture into each mushroom and top with 1-2 teaspoons of enchilada sauce. Top with shredded cheese.

Bake in oven for 10 minutes until the cheese has melted and mushrooms are softened. Serve topped with avocado, diced tomato, cilantro, and lime juice.

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