Shredded Turkey and Mushrooms with Fried Tortillas in Green Salsa

One (of many) of my favorite dishes is a Mexican dish called Chilaquiles! You can technically make this so many different ways; and since you know by now I love to experiment 😊 … I decided to add a slight twist to the traditional dish this time with some mushrooms and leaving out the garnishes. πŸ˜¬πŸ™ƒ


Shredded Turkey and Mushrooms with Fried Tortillas in Green Salsa


Serves 3-4 people

Gluten-freeΒ /Β Dairy-free /Β Nut-free / Egg-free

Author:Β Cynthia of



  • 1/3 cup of olive oil
  • 10 corn tortillas cut into 8
  • 2 cups of green salsa (can be homemade or store-bought)
  • 2 cups of cooked shredded organic turkey breast
  • 2 cups of sliced organic crimini mushrooms
  • Salt and pepper

Optional: 1/2 cup chopped cilantro and shredded Daiya cheese



  1. In a medium sauce pan under medium-high heat, heat the olive oil.
  2. Start adding the tortilla strips to the pan and fry until they get slightly browned (about 2 minutes).
  3. Once the tortillas are done frying, set them aside in a plate covered with some paper towels to absorb the excess oil.
  4. Using the left over oil in the pan under low heat, add the green salsa, sliced mushrooms and shredded turkey; cook together for approximately 5 minutes. Sprinkle with salt and pepper.
  5. Add the fried tortillas, mix and cook for an additional 3-5 minutes (less if you like the tortillas a little on the crunchier side).
  6. Serve hot!

Optional for this dish: garnish with cilantro and vegan cheese of your choice.






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