YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant shredded chicken enchiladas smothered in tangy salsa verde, wrapped in warm corn tortillas and topped with a sprinkle of reduced-fat cheese. This dish offers a satisfying blend of zesty flavors and hearty textures perfect for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Salsa Verde
2 Corn Tortillas
1/4 cup Reduced-Fat Shredded Cheese
1/4 medium Yellow Onion, diced
2 tablespoons Cilantro, chopped
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
PREPARATION
Preheat your oven to 375°F.
Place the chicken breast in a pot with water and a pinch of salt. Bring to a boil, then simmer until cooked through (about 15-20 minutes). Once cooked, shred the chicken using two forks.
In a bowl, combine the shredded chicken with salsa verde, diced onion, salt, and pepper. Mix well.
Warm the corn tortillas in a dry skillet for 20-30 seconds on each side until pliable.
Fill each tortilla with a generous scoop of the chicken mixture and roll them up tightly.
Place the rolled enchiladas in an oven-safe dish and sprinkle the reduced-fat cheese evenly on top.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the dish is heated through.
Garnish with chopped cilantro before serving.