YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas with tender shredded chicken nestled in soft corn tortillas, drenched in a zesty salsa verde and lightly topped with reduced-fat cheese and black beans for an added boost of fiber and texture.
INGREDIENTS
4 oz Shredded Chicken Breast
2 Corn Tortillas
1/4 cup Salsa Verde
1/8 cup Reduced-Fat Cheese
1/4 cup Black Beans
PREPARATION
Preheat your oven to 375°F.
In a bowl, gently mix the shredded chicken with the salsa verde, ensuring the chicken is evenly coated.
Warm the corn tortillas slightly on a dry skillet or microwave to make them pliable.
Spoon an equal amount of the chicken and salsa verde mixture onto the center of each tortilla.
Sprinkle a little reduced-fat cheese and black beans over the chicken mixture on each tortilla.
Roll up each tortilla tightly and place them seam-side down in a small baking dish.
Bake in the preheated oven for 10-12 minutes until the tortillas are slightly crisp and the cheese is melted.
Remove from oven and serve warm. Optionally, garnish with extra salsa verde or a squeeze of lime.