Creamy ground chicken enchiladas simmered in a Greek yogurt salsa verde sauce, layered with sweet corn, sautéed onion, and melty fiesta cheese, all wrapped in two soft flour tortillas. Finished with fresh cilantro and served with cilantro lime rice and refried beans.
Reheating suggestions:
EASY: microwave! Give it a few fork-pokes and microwave for 2-3 minutes.
BEST: Air fry/ oven. 350 for 10-12 minutes, get em’ nice n crispy! Cook rice and beans on the side.
Creamy ground chicken enchiladas simmered in a Greek yogurt salsa verde sauce, layered with sweet corn, sautéed onion, and melty fiesta cheese, all wrapped in two soft flour tortillas. Finished with fresh cilantro and served with cilantro lime rice and refried beans.
Reheating suggestions:
EASY: microwave! Give it a few fork-pokes and microwave for 2-3 minutes.
BEST: Air fry/ oven. 350 for 10-12 minutes, get em’ nice n crispy! Cook rice and beans on the side.
best re-heating suggestions:
Easiest: pop the whole bowl right in the microwave for about 2-3 minutes. Then drizzle with sauce.
Best: Scoop off the pineapple pico and save as a topping after heating. Place the rice, beans, chicken sausage, and plantains in a skillet over medium heat until sizzlin. Add the pico and sauce once plated.
