YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken bathed in tangy salsa verde, rolled in soft corn tortillas, and lightly topped with reduced-fat cheese. This dish offers a delightful balance of savory and zesty flavors perfect for a satisfying meal at any time.
INGREDIENTS
6 ounces shredded chicken breast
2 corn tortillas
1/2 cup salsa verde
1/4 cup reduced-fat shredded cheese
PREPARATION
Preheat your oven to 375°F.
In a bowl, combine the shredded chicken with the salsa verde ensuring all the meat is evenly coated.
Warm the corn tortillas in a dry skillet or microwave to make them more pliable.
Spoon an even portion of the chicken salsa mixture down the center of each tortilla and roll them up tightly.
Place the enchiladas seam-side down in a lightly greased baking dish.
Sprinkle the reduced-fat shredded cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the enchiladas are heated through.
Serve hot, optionally garnishing with extra salsa verde or fresh cilantro.