Look for the seal.

Cheesy Pulled Chicken Enchiladas



– 2 tablespoons Real California unsalted butter, room temperature – 2 cups shredded rotisserie chicken – 1 cup Real California shredded Oaxaca cheese + additional for topping – 1/3 cup low-sodium chicken broth – 1 1/2 cups store-bought or homemade salsa verde, divided – 1/2 small yellow onion, finely chopped – 10 (6-inch) corn tortillas – 1 cup Real California crumbled Queso Fresco – 1/2 cup Real California sour cream – 2 radishes, thinly sliced – 1 jalapeño, thinly sliced – Chopped fresh cilantro, for garnish Oaxaca, Queso Fresco, Hispanic Dairy
Find real california milk products near you
Find & Buy


Prep time: 15 minutes

Cook time: 15 minutes

Preheat oven to 400°F. Butter a 9x13-inch baking dish.

In a large bowl, toss chicken with Oaxaca cheese, 1/2 cup salsa verde, broth and onion together until combined.

Spoon chicken mixture down the center of each tortilla. Roll up each tortilla and place into prepared baking dish, seam-side-down, nestling each one against the last. Pour remaining salsa verde over top of rolled tortillas and sprinkle with additional shredded Oaxaca.

Bake until sauce bubbles and cheese is melted, about 12 to 15 minutes. Top with queso fresco, a few dollops of sour cream, radishes, jalapeño, and cilantro. Serve and enjoy.

Serves: 5