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Hi, I hope you’re having an amazing day today. Today, we’re going to make a special dish, chicken enchilada stuffed portobellos. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Chicken Enchilada Stuffed Portobellos is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Chicken Enchilada Stuffed Portobellos is something that I’ve loved my entire life.
Prepare portobello mushrooms by scooping the inside out of the bottom of the mushroom. Spray the outside of each mushroom cap with Nutrition Facts. I was thinking about what I should film this time around.
To get started with this particular recipe, we must prepare a few ingredients. You can have chicken enchilada stuffed portobellos using 11 ingredients and 7 steps. Here is how you can achieve that.
Active ingredients of Chicken Enchilada Stuffed Portobellos:
- Prepare 2 portobello mushrooms
- Take 1/2 can black beans
- Get 1/2 can corn
- Take 8-16 oz shredded chicken
- Take 1/2 cup enchilada sauce
- Get 1 pinch salt
- Get 1/2 tbspn flour
- Take 2 dashes cholula (or other mex hot sauce)
- Get To taste cayenne
- Make ready 1 cup pepper jack (or other cheese)
- Make ready 2 tbspn green onions chopped
Chicken Enchilada-Stuffed Spaghetti Squash. this link is to an external site that may or may not meet accessibility guidelines. Stuff portobello mushroom caps and top with breadcrumbs. 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.
How To Make Chicken Enchilada Stuffed Portobellos:
- Preheat oven to 375• F, de-rib portobellos, brush outside with olive oil, and place on a parchment paper covered baking sheet.
- Scoop 2 tablespoons of corn into mushrooms 🍄
- Add 2 tbspns black beans
- Chop shredded chicken so it spreads evenly, add 2 tbspns or to taste to top
- Mix enchilada sauce, salt, flower, cholula, and cayenne in small mixing bowl until fully incorporated. Spread evenly onto portobellos
- Top with cheese and bake for 10 minutes. Plate and garnish with green onions.
- Rock N Roll! Enjoy!
I don't know about you, but around here lunch is usually one big mish-mash of leftovers from the nights before. Recipe courtesy of Food Network Kitchen. If you thought spaghetti squash pasta was easy, get ready for something even easier: here, you don't even have to scoop out the flesh. To finish it all off with something fresh, the stuffed squash halves get a topping of salsa and crunchy green onions. Ever since these Enchilada Stuffed Grilled Portobellos took off last year, I've been thinking of a new stuffed portobellos recipe…and I was keeping my fingers crossed that these stuffed portobellos would also be freezer-friendly.
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