2 chicken breast or 6 chicken thighs
1 jar of Conchita’s Chipotle and Salsa Verde
1 packet tortillas corn tortillas
40g Queso fresco or crumbled feta cheese
30g grated cheddar cheese
½ cup of Crème Fraiche
Boil chicken with the onion and garlic.
When cool enough to handle, shred the chicken.
Heat for a minute the tortillas in a microwave.
Wrap tortillas in a tea-towel to keep warm and moist.
Divide chicken onto each tortilla and roll.
Place the reach rolled chicken tortilla snuggly next to each other in a Pyrex dish.
When all tortillas with chicken are used, pour the jar of Conchita’s Chipotle and Salsa Verde.
Spread crème fraiche over the rolled tortillas.
Add crumbled feta and grated cheddar cheese over the top.
Bake in medium oven for 20-30 minutes.
Remove and sprinkle chopped cilantro over the top.
Serve with black beans and fresh green salad.