Chicken Enchiladas with salsa verde

from $15.45

Shredded chicken in a local-tomatillo salsa verde, with summer squash and Decimal Place goat feta. Available for pickup at Galette in Avondale Estates 7/10 only.

Size:

Shredded chicken in a local-tomatillo salsa verde, with summer squash and Decimal Place goat feta. Available for pickup at Galette in Avondale Estates 7/10 only.

WHY IT’S A GOOD MEAL:

Plenty of shredded chicken for protein, sweet potatoes(slow carbs to complement the peanut (good fats, protein) and chili mole, and bouncy goat feta(yet more protein). It’s a feast for you AND your palate.

INGREDIENTS

Chicken, sweet potatoes, corn tortillas, chicken stock (chicken, onions, carrots, celery, garlic) tomatoes, ancho chilies, goat cheese, peanuts, yogurt, onion, garlic, scallions.

Contains Dairy.

 

REHEATING INSTRUCTIONS

  1. Thaw completely before cooking, and place casserole on a tray to support the bottom.

  2. Preheat oven to 350˚F. Remove plastic and tent loosely with foil, crimping to the sides.

  3. Bake for 45-55 minutes, then remove foil and bake about another 10 minutes, until sauce is bubbling at the edges. Let casserole rest 5 minutes before serving.