I love trying out cool new local products. When YesiFoods (a local Charleston brand) owner Kim Oglesby reached out to invite me to try some of her “addictively different cheese spreads” I was 100% on board.
They have 4 different flavors: dill pickle, green chile, sriracha, and scotch bonnet (listed from mildest to spiciest). The cheese spreads are made using only hand shredded cheddar cheese (never any cream cheese) and are locally produced in North Charleston. My favorite, and their best seller, is the green chile.
In addition to being delicious eaten on its own with crackers, pretzels, or a spoon (don’t judge me), it makes a great substitute in any recipe in which you’d normally use cream cheese. With that idea in mind, I decided to make one of my favorite chicken enchilada recipes using the green chile cheese spread.
- 3 chicken breasts, cooked and shredded
- 1 container of YesiFoods Green Chile Cheese, room temperature
- Flour or Corn tortillas (I used both because the people I was cooking for had very strong tortilla opinions).
- 2 cup of Herdez Guacamole Salsa, divided
- 1 cup of your favorite salsa (I used Italian Rose Fresh Cilantro Salsa)
- 1 cup of shredded Mexican cheese blend.
Preheat oven to 375. Combine your YesiFoods cheese spread, 1 cup of guacamole salsa, and shredded chicken together in a bowl and thoroughly combine. Add salt & pepper to taste.
Spoon the chicken mixture into your tortillas. Pack tightly and wrap, fold side down in a casserole dish. Top with the 2nd cup of guacamole salsa, red salsa, and shredded cheese.
Bake for 20 minutes covered and 10 minutes uncovered or until your cheese is nice and melty. Let cool and serve! I served mine with Spanish-style brown rice and black beans.
It’s a little spicy, so if you’re sensitive to spice, you can choose a more mild version of salsa verde in place of the guacamole salsa.