YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas with tender shredded chicken smothered in zesty salsa verde, wrapped in soft corn tortillas and lightly finished with a sprinkle of reduced-fat cheese. This dish offers a delightful balance of flavors and textures that work perfectly for a nutritious meal anytime.
INGREDIENTS
4 ounces Shredded Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Reduced-Fat Monterrey Jack Cheese
1 tablespoon Fresh Cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Warm the corn tortillas on a dry skillet for about 30 seconds each side to make them pliable.
In a bowl, mix the shredded chicken with salsa verde until evenly coated.
Place a portion of the chicken mixture in the center of each tortilla, sprinkle a little reduced-fat cheese on top, and roll the tortillas tightly.
Arrange the rolled enchiladas in a lightly greased baking dish, and drizzle any remaining salsa verde over them.
Sprinkle the remaining cheese over the top and bake for 12-15 minutes until the cheese is melted and the enchiladas are warmed through.
Garnish with fresh cilantro and serve immediately.