YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas with tender shredded chicken bathed in a tangy salsa verde, nestled in a soft whole wheat tortilla and accented by a melt of reduced-fat Monterey Jack cheese. Bright, flavorful, and perfectly balanced for a satisfying meal.
INGREDIENTS
4 ounces Chicken Breast (roasted, shredded)
1 whole wheat tortilla (approx. 45g)
1/3 cup Salsa Verde
1/4 cup Reduced Fat Monterey Jack Cheese
PREPARATION
Shred the already roasted chicken breast using two forks or your hands.
In a mixing bowl, combine the shredded chicken with salsa verde to evenly coat the meat.
Place the whole wheat tortilla on a clean surface and layer the chicken mixture down the center.
Sprinkle the reduced fat cheese evenly over the chicken.
Roll the tortilla tightly around the filling to form an enchilada.
Heat a non-stick skillet over medium heat and lightly warm the enchilada on all sides until the tortilla is soft and the cheese begins to melt.
Remove from the skillet, slice in half if desired, and serve hot with an extra drizzle of salsa verde on top.