Chicken Enchilada Stuffed Portobellos

Name: Chicken Enchilada Stuffed Portobellos
Yield: 2 servings
Cuisine: American
Ingredients: 2 portobello mushrooms; 1/2 can black beans; 1/2 can corn; 8-16 oz shredded chicken; 1/2 cup enchilada sauce; 1 pinch salt; 1/2 tbspn flour; 2 dashes cholula (or other mex hot sauce); To taste cayenne; 1 cup pepper jack (or other cheese); 2 tbspn green onions chopped

Chef Weird Beard @ChefWeirdBeard

San Antonio, Texas

This is a great Dinner For 2! Double ingredients to avoid using 1/2 cans & such.

Chef Weird Beard @ChefWeirdBeard

San Antonio, Texas

This is a great Dinner For 2! Double ingredients to avoid using 1/2 cans & such.

Saved

Ingredients

2 servings

2portobello mushrooms
1/2 canblack beans
1/2 cancorn
8-16 ozshredded chicken
1/2 cupenchilada sauce
1 pinchsalt
1/2 tbspnflour
2 dashescholula (or other mex hot sauce)
To tastecayenne
1 cuppepper jack (or other cheese)
2 tbspngreen onions chopped

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Steps

1

Preheat oven to 375• F, de-rib portobellos, brush outside with olive oil, and place on a parchment paper covered baking sheet.
2

Scoop 2 tablespoons of corn into mushrooms 🍄
3

Add 2 tbspns black beans
4

Chop shredded chicken so it spreads evenly, add 2 tbspns or to taste to top
5

Mix enchilada sauce, salt, flower, cholula, and cayenne in small mixing bowl until fully incorporated. Spread evenly onto portobellos
6

Top with cheese and bake for 10 minutes. Plate and garnish with green onions.
7

Rock N Roll! Enjoy!