YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these light yet satisfying enchiladas featuring tender shredded chicken bathed in vibrant salsa verde, wrapped in soft corn tortillas, and lightly topped with reduced fat cheese. This dish offers a burst of Mexican flavor with a balanced nutritional profile perfect for a healthy dinner.
INGREDIENTS
4 oz Shredded Chicken
2 Corn Tortillas
1/4 cup Salsa Verde
1/8 cup Reduced Fat Cheese
2 tbsp Red Onion (optional garnish)
PREPARATION
Preheat your oven to 350°F.
Warm the corn tortillas in a dry pan over medium heat for about 30 seconds on each side to make them pliable.
In a mixing bowl, combine the shredded chicken with the salsa verde ensuring the chicken is evenly coated.
Place a portion of the chicken mixture on each tortilla, then sprinkle a small amount of reduced fat cheese over the filling.
Roll up each tortilla tightly and arrange them in a lightly greased baking dish.
Bake in the preheated oven for 10-12 minutes, until the cheese is slightly melted and the enchiladas are warmed through.
Garnish with finely chopped red onion if desired and serve warm.