Ingredients
- 1 jar of SOMOS™ Green Enchilada Sauce
- 2 cups shredded chicken, homemade or rotisserie
- 12 corn tortillas
- ½ red onion, sliced
- ½ cup crema or sour cream
- ¼ cup red cabbage, finely shredded
- ¼ cup cilantro, chopped
- ¼ cup cotija cheese
- 4 tbsp vegetable or olive oil
Prep
- Preheat oven to 375°F
- In a large cast iron skillet or comal, heat oil and cook tortillas until warm and pliable
- Fill each tortilla with shredded chicken and roll, placing them seam side down in a baking dish
- Cover with SOMOS™ Jalapeño Pepper Salsa Verde and bake for 15 minutes
- Top with crema, cotija cheese, red onion, red cabbage, cilantro, and serve
