| Servings: 5 |
Ingredients
Prep
- 1 deli roasted chicken 4 cups cooked shredded
- 2 C shredded Monterey Jack cheese or pepper jack
- 4 oz canned green chilies chopped
- 1/2 t cumin
- 1/2 C green salsa
- 1/2 C sour cream
- 10 corn tortillas
- 6 C salad greens
- 1 C cherry tomatoes
- 1 C frozen corn
- 5 sandwich size zipper bags
- 5 ounce salad dressing any kind you like
On Cooking Day
- no cooking needed
Instructions
To Assemble
- Shred chicken and add with next 4 ingredients to a large bowl. Mix well
- Fill tortillas and roll up into enchiladas. Place 2 in each lunch container.
- Mix sour cream and salsa and pour evenly over enchiladas.
- Equally divide salad greens, tomatoes and corn into another container and place next to enchiladas. *these will be removed when enchiladas are heated in microwave.
To Cook
- No cooking needed. Remove salad bag and warm in microwave until heated through.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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