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
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