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Green Enchiladas
 
   
 
 
 
 
½ cup (4 oz) FUD Crema Dip Flamin’ Jalapeño
2 cups chicken, cooked and shredded
½ cup vegetable oil
12 white corn tortillas
 
½ cup FUD Fresco Cheese, crumbled
½ white onion, sliced in rings
3 parsley sprigs
Salt to taste
  
 Green Salsa:
 
 
20 tomatillos, husks removed, then rinsed
2-4 jalapeño peppers, seeded and stemmed
1 garlic clove, peeled
 
 
¼ white onion, small
½ cilantro bunch, finely chopped
 

 
 

In a saucepan, place the tomatillos, garlic, and jalapeño peppers; cover with water and cook. Place the cooked tomatillos, onion, garlic and peppers in the blender until coarsely chopped; add the cilantro.

In a saucepan with oil, add the blended salsa until it thickens; lightly season with salt.

Preheat the oven to 400°F. Heat the oil, then quickly pass the tortillas through it. Fill the tortillas with chicken and roll. Pour the green salsa over the prepared enchiladas.

Place the enchiladas in the oven, drizzle with FUD Crema Dip Flamin’ Jalapeño on top and scatter crumbled FUD Fresco Cheese on top. Decorate with onion rings and parsley leaves.

 

 

 

 

 

 
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