YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant take on enchiladas with tender shredded chicken drenched in tangy salsa verde, wrapped in a whole wheat tortilla and topped with a sprinkle of low-fat cheese and black beans. This dish offers a satisfying blend of textures and flavors that make it a perfect choice for a hearty dinner or even a lunch fix.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Salsa Verde
1 Whole Wheat Tortilla
1/4 cup Low-Fat Shredded Cheese
1/4 cup Black Beans
PREPARATION
Preheat a skillet over medium heat and add a light spray of olive oil.
Season the chicken breast lightly with salt and pepper, then cook in the skillet until fully cooked, about 6-7 minutes per side.
Once cooked, shred the chicken using two forks.
Warm the whole wheat tortilla in a dry pan or microwave until pliable.
Spread a portion of salsa verde over the tortilla, add the shredded chicken, a sprinkle of black beans, and top with low-fat shredded cheese.
Roll up the tortilla tightly and place it seam-side down in a small baking dish.
Pour a little extra salsa verde over the top and, if desired, sprinkle with additional cheese.
Place in a preheated oven at 375°F for about 10 minutes, just until the cheese melts and the enchilada is heated through.
Serve warm and enjoy your protein-packed, flavor-rich meal.