Heat-N-Go Chile Verde Chicken Enchiladas

Directions

1. In a small pot, warm and mix the salsa verde, and the cilantro with the cream cheese.
2. Warm up the tortillas.
3. Fill each tortilla with 2 oz. of pulled chicken.
4. Place the filled tortilla with the seam facing down in the to-go oven-ready container.
5. Cover the 6 tortillas with the creamy salsa verde.
6. Top with cotija cheese.
7. For service, place tray in the oven until the sauce is bubbling and the cheese has melted. A cilantro brown rice and an avocado-tomato salad is recommended to be served with the enchiladas for a full meal.