Alicia's Tamales Los Mayas Rolled Chicken Enchiladas, Serves 6

Enjoy the fresh flavors of Mexican fare any time you want. Slow cooked in small batches, theseenchiladasare handcrafted by Alicia Villanueva – famous in the San Francisco Bay Area for her delicious street-cart delights. Villanueva showcases the recipes and time-honored techniques she learned from her mother and grandmother in theseentrées. The enchiladas feature warm and earthy corn tortillas filled with shredded chicken breast that'sseasoned with cumin and cilantro, rolled and cooked in a mildly spicy green tomatillo sauce, and topped with grated cheese. The secret to the artisanal treats is in the salsa, which is made with a house-blended spice mix rooted in the Mexican state of Sinaloa.

• Set of three 3-piece trays.
• 18 oz. each (2 servings per tray).
• Approx. 3 lb. 6 oz. total (6 servings total).
• Shipped frozen.

Receiving Instructions

• Enchiladas ship frozen to arrive chilled. Upon receipt, store unopened in refrigerator for up to 1 week or in freezer for up to 6 months. Once opened, enjoy within 4 months.

Serving Instructions

• Cook from frozen or thaw overnight in refrigerator.
• Enchiladas can be heated in microwave, on stove or in oven. Whichever method you choose, ensure enchiladas are safely cooked to recommended internal temperature of 165°F.
• Microwave: Cook for 4–5 minutes if frozen or 3–4 minutes if thawed. Cooking time may vary depending on oven wattage.
• Stove: Steam for 25 minutes if frozen or 15 minutes if thawed.
• Oven: Preheat oven to 400°F. Cook for 20 minutes if frozen or 15 minutes if thawed.

• Tomatillo, yellow onion, canola oil, cumin, fresh garlic, fresh cilantro, fresh serrano pepper, apple vinegar, salt, chicken, tortilla (corn masa flour, water, cellulose gum, propionic acid [preservative], guar gum, amylase), mozzarella cheese (cultured milk, vinegar, salt), Parmesan cheese (milk, cheese cultures, salt, enzymes), olive oil.