YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant and hearty plate of shredded chicken enchiladas draped in zesty salsa verde, complemented by warm corn tortillas and a sprinkle of low-fat cheese. This dish combines tender, savory chicken with the brightness of salsa and a hint of melted cheese for a satisfying meal perfect for dinner.
INGREDIENTS
10 ounces Chicken Breast
4 Corn Tortillas
1 cup Salsa Verde
1/2 cup Low-Fat Shredded Cheese
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 375°F.
In a pan, heat the olive oil over medium heat. Add the chicken breast and season lightly with salt and pepper. Cook until the chicken is fully cooked and lightly browned.
Let the chicken cool slightly and then shred it using two forks.
Mix the shredded chicken with the salsa verde in a large bowl.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Spoon a generous amount of the chicken and salsa verde mixture onto each tortilla, sprinkle a bit of shredded low-fat cheese, roll up the tortilla, and place seam-side down in a baking dish.
Sprinkle any remaining cheese over the top of the enchiladas.
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 flavorful, balanced meal.