Green Enchilada Bake with Chicken and Optional Cheese


For the filling we brine and roast organic chicken, shred and toss it with sauteed organic onion and organic summer squash with olive oil and toasted cumin.

Then layer in freshly made local corn tortillas softened and smother the layers in our own mild, tangy green sauce of organic roasted local tomatillos, local organic roasted Big Jim and Anaheim chiles, organic onion, organic garlic, Mexican oregano, organic cumin, and fresh lime juice.

We top with optional Queso Fresco (farmers) cheese and Tillamook Cheddar.

(Without cheese these are gluten-free and dairy-free). 

One Tin. Serves 3-4. 

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