YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant, protein-packed enchiladas featuring tender shredded chicken bathed in tangy salsa verde, all wrapped in soft corn tortillas and lightly topped with melty reduced-fat cheese. A wholesome, satisfying meal that delivers on flavor and meets your nutritional goals.
INGREDIENTS
4 ounces Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Reduced-Fat Shredded Cheese
2 Tbsp Fresh Cilantro (optional)
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast lightly with salt and pepper (optional) and bake or poach until fully cooked. Once done, shred the chicken using two forks.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
Place a tortilla on a working surface, add a portion of shredded chicken, drizzle with salsa verde, and sprinkle a little reduced-fat cheese.
Roll the tortilla tightly and place it seam-side down in a small baking dish. Repeat with the remaining tortillas.
Top the rolled tortillas with the remaining salsa verde and cheese.
Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and the enchiladas are heated through.
Garnish with fresh cilantro, if desired, and serve immediately.