Ingredients
- 6 each 55” 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
- In a small pot, warm and mix the salsa verde, and the cilantro with the cream cheese.
- Warm up the tortillas.
- Fill each tortilla with 2 oz. of pulled chicken.
- Place the filled tortilla with the seam facing down in the to-go oven-ready container.
- Cover the 6 tortillas with the creamy salsa verde.
- Top with cotija cheese.
- 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.
