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2 (16-ounce) jars HERDEZ® Roasted Salsa Verde, divided
12 slices Swiss cheese, divided
2 cups cooked chicken breast, shredded
8 (6-inch) corn tortillas, warmed
1 avocado, pitted, peeled and sliced
½ cup shredded Mexican cheese blend
Sour cream or Mexican crema for serving if desired
Heat oven to 375°F.
Chop 4 slices Swiss cheese.
In blender container, combine 3 ½ cups salsa verde, and Swiss cheese. Blend until smooth.
In a 9×13 baking dish, pour ¼ cup salsa mixture to coat bottom of the baking dish.
Divide chicken among tortillas and roll up. Place seam side down in baking dish. Top with remaining salsa mixture, Swiss cheese slices, and avocado slices. Sprinkle with Mexican cheese blend.
Cover with foil. Bake 20 minutes.
Uncover and bake 10 minutes longer or until melted and bubbly.
Serve with reserved salsa verde and sour cream, if desired.