Featured Blend in this Recipe:

The Green Sombrero - Verde Blend
from 4.25

Make a fashion statement with this green medley of peppercorns and herbs that just so happens to pair beautifully with a margarita on the rocks with salt.

Suggested Use: Sprinkle 2tbsp over 1-2lbs of chicken breasts. Sear in hot pan then transfer to a slow cooker. Cook on low for 5-7 hours until done. Shred chicken and use for tacos or burritos.

Ingredients: sea salt, garlic, onion, Mexican oregano, cilantro, green peppercorns, black peppercorns, chives, jalapeño powder, sugar

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easy leftover-chicken enchiladas


  • 2 - leftover chicken breasts (diced)

  • 2 (6 - if you're going to use all of the chicken mixture at once) - flour tortillas

  • 1 - sweet onion (diced)

  • 1 can - tomatillo salsa verde

  • 1/4 cup - fresh cilantro

  • 1/4 cup - monterey jack cheese

  • 1 Tbsp - The Green Sombrero (verde mexican spice blend)

  • dollop of sour cream



Preheat oven to 425.

Dice onion and add to med-hi skillet. Cook until translucent. Add diced chicken breast and 1 Tbsp of The Green Sombrero spice blend and stir until heated through. Turn off heat.

On an oven safe plate (or baking dish if you don't have one) stuff 1 tortilla at a time with chicken/onion mixture and cheese. Roll up and top with salsa verde and MORE cheese!

Bake enchiladas in oven for 6-10 minutes until cheese is bubbling.

Remove from oven and garnish with fresh cilantro and sour cream. I'm addicted to The Green Sombrero so I like to sprinkle a little on top before serving as well.