Chicken and Vegetable Mexican Enchiladas with Chaga Mushroom (Gluten Free, Dairy Free)

Chicken and Vegetable Mexican Enchiladas with Chaga Mushroom

Ingredients:

• 3 tbsp olive oil divided
• 1 rotisserie chicken shredded
• 1 1/2 cups of fresh green salsa (I prefer adding fresh salsa rather than canned enchilada sauce but you can use either)
• 1 can black or pinto refried beans
• 1/2 tsp cumin
• 1/2 tsp chilli powder
• 1/2 tsp Chaga mushroom extract powder
• 1/3 cup dairy-free yoghurt (or greek yoghurt for non-vegans)
• 1/2 tsp garlic salt
• 1/2 yellow onion chopped
• 1 cup spinach chopped
• 1 cup fresh or frozen sweet corn
• 1 zucchini chopped
• Corn or flour tortillas (or for grain-free try Siete brand chickpea flour tortillas)
• Cilantro, Pico de Gallo and Mexican blend grated cheese (or vegan grated cheese) for garnish.
• Salt and pepper to taste

Directions:

1. Coat a large pan with 1 tsp of olive oil over medium heat. Add chopped onion and cook for 4 minutes, then add zucchini, corn, and spinach. Cook until veggies are tender. Transfer veggies to a medium-size mixing bowl and toss in shredded chicken. Set aside
2. In another medium size bowl add the refried beans, Chaga, cumin, chilli powder, and pinch of salt and pepper. Mix in well until ingredients are fully combined. Set aside
3. Add remaining olive oil to a large skillet and heat over medium heat. Warm-up tortillas in pan one at a time in order to make them more pliable. Place tortillas on a plate lined with paper towels
4. Coat a large baking dish with half of the green salsa. Dip each tortilla into the green salsa then spoon about 1 tsp of refried beans along with 1/4 tsp of yogurt into the center of the tortilla. Add 1/4 of the chicken and veggie mixture then gently fold overfilling. Carefully place open side down in the tray. Repeat process until tray is filled. Add remaining salsa over the enchiladas and sprinkle grated cheese on top
5. Bake in oven for 20-30 minutes until cheese is melted and enchiladas are warmed through
6. Remove tray from oven and let cool for 5 minutes
7. Garnish with cilantro and Pico de Gallo if desired
8. Serve and enjoy your delicious chicken and vegetable enchiladas with Chaga mushroom

You may also like these recipes:

Mexican-Style Creamy Chicken Tortilla Soup With Chaga Mushroom (Gluten Free)

Mexican Kale Caesar Salad with Spiced Chickpeas and Tremella Mushroom (Vegan, Gluten Free)

Roasted Cauliflower Taco Bowl With Creamy Cilantro Dressing And Lion's Mane Mushroom (Vegan, Gluten Free)