INGREDIENTS

6 each  5.5” Super Soft Yellow Corn Tortillas (39258)  
12 oz. Roasted chicken, pulled    
8 oz.  Salsa Verde, store bought, mild  
2 oz.  Cream Cheese  
.2 oz. Chopped Cilantro  
1.5 oz.  Cotija cheese  

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