YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant and flavor-packed enchiladas featuring tender shredded chicken smothered in zesty salsa verde, wrapped in warm corn tortillas, and lightly topped with melted low-fat cheese. This dish brings a lively blend of textures and a burst of tangy freshness that complements every bite.
INGREDIENTS
5 oz Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Low-Fat Shredded Cheese
1 tsp Cumin Powder
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast with cumin powder, garlic powder, salt, and pepper.
Cook the seasoned chicken in a skillet over medium heat until fully cooked, about 6-8 minutes per side, or poach it in simmering water for a healthier option.
Once cooked, shred the chicken using two forks.
Warm the corn tortillas on a dry skillet or in the microwave to make them pliable.
Spoon a layer of salsa verde onto each tortilla, add a generous amount of shredded chicken, and sprinkle with low-fat cheese.
Roll the tortillas to enclose the filling and place them seam-side down in a lightly greased baking dish.
Top the enchiladas with the remaining salsa verde and a light sprinkle of extra cheese if desired.
Bake in the preheated oven for about 10-12 minutes, until the filling is heated through and the cheese is slightly melted.
Serve warm and enjoy!