Featured Blend in this Recipe:
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.