YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these flavorful enchiladas featuring tender shredded chicken smothered in a vibrant, homemade salsa verde, all wrapped in soft corn tortillas and topped with a sprinkle of reduced-fat cheese. This dish perfectly balances lean protein and wholesome carbs, ensuring a satisfying meal that delights the palate while keeping nutrition in check.
INGREDIENTS
5 oz Shredded Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Reduced-Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas on a dry skillet over medium heat for about 20-30 seconds per side to make them pliable.
Mix the shredded chicken with the salsa verde in a bowl until the chicken is evenly coated.
Spoon the chicken mixture onto each tortilla and roll them up tightly.
Place the rolled enchiladas seam side down in a baking dish.
Sprinkle the reduced-fat shredded cheese evenly over the top of the enchiladas.
Bake in the preheated oven for 10-12 minutes, or until the cheese has melted and the enchiladas are heated through.
Remove from the oven and serve immediately, enjoying the vibrant flavors and satisfying texture.