INGREDIENTS LIST
- 1 package of Maria and Ricardo's Soft Yellow Corn Tortillas
- 1 pound roasted chicken, shredded (rotisserie chicken works great)
- 1 16-ounce jar salsa verde, divided
- 2 tablespoons extra virgin olive oil
- ¼ cup fresh cilantro, chopped
- One fresh jalapeno or serrano chile, thinly sliced (optional)
- 4 ounces sour cream
DIRECTIONS
- Pre-heat oven to 375 degrees
- Combine shredded chicken with 12 ounces of the salsa (about ¾ of the jar) and toss to mix
together
- Lay the tortillas flat and divide the chicken mixture evenly between the tortillas, placing the
chicken in a line down the middle of each tortilla
- Roll the tortilla into a tube shape and place onto a prepared baking dish. Be sure to place the
tortilla seam side down
- Brush tortilla lightly with oil and bake at 375⁰f for 20 minutes or until desired crispness
- Garnish with cilantro and sliced pepper and serve warm with remaining salsa and sour cream
