YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Savor these flavorful enchiladas filled with tender shredded chicken bathed in a tangy salsa verde, wrapped in warm corn tortillas and lightly topped with a sprinkle of low-fat cheese. The dish strikes the perfect balance between lean protein and wholesome carbs, making it an ideal, satisfying choice for your meal plan.
INGREDIENTS
5 oz Shredded Chicken Breast
2 Corn Tortillas
1/4 cup Salsa Verde
1/8 cup Low-Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
In a bowl, mix the shredded chicken with the salsa verde until well combined.
Warm the corn tortillas slightly in a dry skillet or microwave to make them pliable.
Divide the chicken mixture evenly between the tortillas and roll them up tightly.
Place the rolled enchiladas seam-side down in a small baking dish.
Sprinkle the low-fat shredded cheese over the top of the enchiladas.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the enchiladas are heated through.
Remove from the oven and serve immediately, enjoying the blend of tangy salsa and savory chicken.