• 1 jar of SOMOS™ Jalapeño Pepper Salsa Verde
  • 2 cups shredded chicken, homemade or rotisserie
  • 12 corn tortillas
  • ½ red onion, sliced
  • ½ cup crema or sour cream
  • ¼ cup red cabbage, finely shredded
  • ¼ cup cilantro, chopped
  • ¼ cup cotija cheese
  • 4 tbsp vegetable or olive oil


  1. Preheat oven to 375°F
  2. In a large cast iron skillet or comal, heat oil and cook tortillas until warm and pliable
  3. Fill each tortilla with shredded chicken and roll, placing them seam side down in a baking dish
  4. Cover with SOMOS™ Jalapeño Pepper Salsa Verde and bake for 15 minutes
  5. Top with crema, cotija cheese, red onion, red cabbage, cilantro, and serve