YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a flavor-packed twist on a classic with these enchiladas filled with tender shredded chicken smothered in a tangy salsa verde. Wrapped in soft corn tortillas and crowned with a sprinkle of reduced-fat cheese, each bite offers a satisfying balance of protein and zest, making it a perfect choice for any meal of the day.
INGREDIENTS
4 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 until fully cooked, then shred it using two forks.
Mix the shredded chicken with salsa verde in a bowl, ensuring the chicken is evenly coated.
Warm the corn tortillas in a dry skillet or microwave for 20-30 seconds to make them pliable.
Fill each tortilla with a generous portion of the chicken and salsa mixture, roll them up, and place them seam side down in a baking dish.
Sprinkle the reduced-fat shredded cheese evenly over the top of the enchiladas.
Bake in the preheated oven for 15-20 minutes, until the cheese is melted and the enchiladas are heated through.
Serve immediately and enjoy your delicious, protein-packed meal.