YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas featuring succulent shredded chicken bathed in tangy salsa verde, wrapped in soft corn tortillas, and topped with a sprinkle of reduced fat cheese and creamy avocado slices. This dish delivers layers of flavor and texture with a perfect balance of protein-packed chicken and fresh, zesty salsa.
INGREDIENTS
4 oz Chicken Breast, shredded
2 Corn Tortillas
0.5 cup Salsa Verde
0.25 cup Reduced Fat Shredded Cheese
0.25 medium Avocado, sliced
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas on a dry skillet for about 30 seconds per side to make them pliable.
In a bowl, combine the shredded chicken with half of the salsa verde for added moisture and flavor.
Place a portion of the chicken mixture in the center of each tortilla. Top with a drizzle of salsa verde.
Sprinkle the reduced fat cheese over the filling, then add a few slices of avocado.
Roll the tortillas tightly to enclose the filling and place them seam side down in a baking dish.
Bake for 10-12 minutes until the cheese is gently melted and the enchiladas are heated through.
Serve immediately with an extra drizzle of salsa verde if desired.