Cilantro, Pico de Gallo and Mexican blend grated cheese (or vegan grated cheese) for garnish.
Salt and pepper to taste
Directions:
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
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
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
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
Bake in oven for 20-30 minutes until cheese is melted and enchiladas are warmed through
Remove tray from oven and let cool for 5 minutes
Garnish with cilantro and Pico de Gallo if desired
Serve and enjoy your delicious chicken and vegetable enchiladas with Chaga mushroom
e
February 19, 2021
555