YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on a classic dish with these Salsa Verde Shredded Chicken Enchiladas. Tender shredded chicken is enveloped in soft corn tortillas, topped generously with tangy salsa verde and a light sprinkle of reduced-fat cheese, then baked to meld the flavors perfectly. This balanced dish brings warmth and satisfaction to your meal, making it ideal for breakfast, lunch, or dinner.
INGREDIENTS
5 ounces Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Reduced-Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
Cook the chicken breast by boiling or baking until fully cooked, then shred it using two forks.
Lightly warm the corn tortillas in a dry skillet to make them pliable.
Place a portion of shredded chicken onto each tortilla, drizzle with salsa verde, and sprinkle with reduced-fat shredded cheese.
Roll up each tortilla carefully and place them in a baking dish seam side down.
Top the enchiladas with any remaining salsa and a light extra sprinkle of cheese if desired.
Bake in the preheated oven for about 10-12 minutes, until the cheese is melted and the enchiladas are heated through.
Serve warm and enjoy your vibrant, balanced meal.