Recipe – Nino Blanco Creamy Verde Enchiladas

Niño Blanco Creamy Verde Enchiladas

Ingredients:

1 warehouse rotisserie chicken shredded
1 container of Niño Blanco Salsa Verde
½ container of Niño Blanco Pico de Gallo
2 garlic cloves minced
1 cup heavy whipping cream
½ tsp cumin
2 cups shredded Jack and Cheddar Cheese mix
seasoned salt and pepper to taste
12 corn tortillas

Directions:

Sauté shredded chicken in juice from container over medium heat. Add Pico, 1 minced garlic clove, cumin, plus salt and pepper to taste. In blender blend creamy Verde with 1 minced garlic clove and heavy cream until smooth. Warm up creamy Verde sauce in sauce pan. Microwave tortillas for 45 seconds. Place 4 tablespoons of sauce in bottom of serving dish. Roll generous amount of chicken mixture in each tortilla, place in dish. Top with remaining Verde sauce. Add cheese on top and bake at 400 for 15 minutes or until cheese is melted and golden brown. Enjoy!

Serves 6-8

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