Forget you typical taco Tuesday and swap in these chicken enchiladas. Hand-shredded slow roasted chicken breast are placed in flour tortillas with Monterey Jack cheese, and green tomatillo salsa. These enchiladas are topped with more tomatillo salsa and cheese, then baked until all the flavors meld. Don’t forget to serve them with the black beans and rice. These enchiladas are not spicy, but they have a nice balance between heat and cheese making them ideal to enjoy for lunch at work this week.

This meal is ready to warm and enjoy.

Contains dairy

Contains gluten

Ingredients:  Cream cheese, sour cream, salsa, cheddar, chicken shredded, corn, cumin, oregano, cayenne, salt, black pepper, scallions, flour tortillas

Ingredients: oil, onion, red bell pepper, garlic, chili powder, salt, cumin, oregano, coriander, cayenne, black beans, rice, cheddar