YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on enchiladas with tender shredded chicken embraced by warm corn tortillas and smothered in tangy salsa verde. This dish offers a delightful medley of flavors with a satisfying blend of protein, spices, and a hint of melty low-fat cheese, perfect for a balanced meal any time of day.
INGREDIENTS
4 ounces shredded Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup low sodium, drained Black Beans
1/4 cup Low-Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
In a bowl, mix the shredded chicken with half of the salsa verde to moisten and add flavor.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Place a portion of the chicken mixture in the center of each tortilla, then add a spoonful of black beans and drizzle with a little more salsa verde.
Roll up the tortillas and arrange them seam side down in a baking dish.
Top the enchiladas with the remaining salsa verde and sprinkle with low-fat shredded cheese.
Bake in the preheated oven for 10-15 minutes or until the cheese is melted and the enchiladas are heated through.
Serve warm and enjoy your balanced and flavorful meal.