YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant shredded chicken enchiladas draped in a tangy salsa verde and lightly garnished with melted low-fat cheese and a dollop of sour cream. This dish features tender chicken nestled in soft corn tortillas, perfect for a satisfying, flavor-packed meal.
INGREDIENTS
4 ounces Chicken Breast
2 Corn Tortillas
1/4 cup Salsa Verde
1 tbsp Low-Fat Shredded Cheese
1/2 tbsp Light Sour Cream
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 375°F.
Season the cooked shredded chicken with a pinch of salt and black pepper. If the chicken is not yet shredded, cook and shred 4 ounces of chicken breast.
Soften the corn tortillas by warming them in a dry skillet for about 30 seconds on each side or wrapping them in a damp paper towel and microwaving for 20 seconds.
Spoon a portion of the shredded chicken onto each tortilla, drizzle with 1/8 cup of salsa verde per tortilla, and sprinkle a little low-fat shredded cheese.
Roll each tortilla tightly to enclose the filling and place them seam-side down in a small baking dish.
Top the rolled enchiladas with the remaining salsa verde and a light sprinkle of cheese.
Bake for 10-12 minutes until the cheese melts and the enchiladas are heated through.
Garnish with a small dollop of light sour cream before serving.