YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant enchiladas filled with tender shredded chicken bathed in tangy salsa verde, nestled in soft corn tortillas and topped with a sprinkle of reduced-fat cheese. A light yet satisfying meal, perfect for dinner with a bright, fresh flavor profile.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Reduced-Fat Monterey Jack Cheese
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast lightly with salt and pepper. Bake or poach until fully cooked, about 20-25 minutes, then shred with two forks.
Warm the corn tortillas on a dry skillet or in the microwave to make them pliable.
Spread a thin layer of salsa verde on each tortilla. Add a generous portion of shredded chicken and sprinkle the reduced-fat cheese.
Roll the tortillas tightly and place them seam-side down in a baking dish.
Drizzle any remaining salsa verde over the enchiladas. Optionally, sprinkle a little extra cheese on top.
Bake in the preheated oven for 10-15 minutes, until heated through and the cheese has melted.
Serve hot and enjoy your flavorful, protein-packed enchiladas.