YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a bright and zesty twist on traditional enchiladas with succulent shredded chicken bathed in tangy salsa verde, wrapped in soft whole wheat tortillas and lightly topped with melted low-fat cheese. This dish offers a balance of flavors and textures that make each bite delightfully satisfying.
INGREDIENTS
4 oz Chicken Breast (shredded)
2 Whole Wheat Tortillas
1/2 cup Salsa Verde
1/4 cup Low-Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast lightly with salt and pepper, then cook until fully done. Once cooled slightly, shred the chicken.
In a bowl, combine the shredded chicken with the salsa verde to ensure even coating.
Warm the whole wheat tortillas on a skillet or in the microwave to make them pliable.
Spoon a portion of the chicken and salsa mixture onto the center of each tortilla, sprinkle a bit of shredded cheese, roll up each tortilla tightly, and place seam-side down in a baking dish.
Sprinkle the remaining cheese on top of the enchiladas.
Bake in the preheated oven for about 10-12 minutes until the cheese is melted and the dish is heated through.
Remove from the oven and serve immediately, enjoying the vibrant flavors and satisfying textures.