YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken bathed in a tangy salsa verde, tucked inside warmed corn tortillas, and lightly finished with melted low-fat cheese and fresh avocado slices for creaminess. This dish brings a satisfying balance of flavors and textures, perfect for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Low-Fat Shredded Cheese
1/4 medium Avocado
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast lightly with salt and pepper. In a pot, simmer the chicken in a small amount of water until fully cooked (about 15-20 minutes), then shred using two forks.
Mix the shredded chicken with the salsa verde in a medium bowl until well combined.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Place a portion of the chicken salsa mixture onto each tortilla, sprinkle with shredded cheese, and roll tightly.
Arrange the enchiladas in a baking dish. Optionally, drizzle a little extra salsa verde on top for added moisture.
Bake in the preheated oven for 10-12 minutes, until the cheese melts and the enchiladas are heated through.
Garnish with avocado slices before serving.