8 oz (cooked) rotisserie chicken, white meat, shredded
1/2 cup sweet corn, canned, drained
2 tb green onions, sliced
1/2 cup reduced-sodium black beans
1 cup enchilada sauce
1 tb flour
salt, pepper to taste
1/2 cup mexican cheese blend (monterey jack, cheddar)
1 medium, Avocados From Mexico, diced
1 large tomato, diced
1 tb fresh lime juice
2 tb cilantro, chopped
Pre-heat oven to 375 degrees 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 and green onions.
In a small bowl, whisk together enchilada sauce and flour until there are no lumps.
Spoon 2 TB of chicken mixture into each mushroom and top with 1-2 tsp 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 diced tomato, avocado, cilantro and lime juice.
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Chicken-Enchilada Stuffed Portobello Mushrooms
Amount Per Serving 4
Calories from Fat 0
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 25g
Dietary Fiber 6g
Total Sugars 9g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet.
2,000 calories a day is used for general nutrition advice.
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