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Portobello Chicken Enchiladas

A recipe from Cabot Creamery - the makers of the "World's Best Cheddar" Ingredients

12 ounces chopped cooked chicken
8 ounces Cabot Jalapeno Light Cheddar, grated
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
1 (4 1/2-ounce) can chopped green chilies, drained
1 cup diced portobello or cremini mushrooms
1/2 cup chopped red onion
4 large (8-inch) flour tortillas
Optional garnishes: chopped fresh tomatoes, jalapenos, black olives, avocado, green onions, cilantro, salsa 


1. Preheat oven to 350F. Coat 9-by-13-inch baking dish with nonstick cooking spray and set aside.

2. In large bowl, combine chicken, cheese, sour cream, cilantro and chilies. Gently fold in mushrooms and onion.

3. Divide mixture among tortillas and roll up. Arrange in prepared baking dish and coat lightly with cooking spray.

4. Bake for 30 to 40 minutes, or until golden. Serve with desired garnishes.

Recipe submitted by Laura Susan Norman of Athens, GA