YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on a classic dish with these Salsa Verde Shredded Chicken Enchiladas. Tender shredded chicken is mixed with a tangy, slightly spicy salsa verde, rolled in soft corn tortillas, and finished with a sprinkle of reduced-fat cheese. Every bite delivers layers of flavor and a satisfying texture, making it a wonderful choice for a balanced and delicious meal any time of day.
INGREDIENTS
5 oz Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Reduced Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
Shred the chicken breast once cooked (or use pre-cooked shredded chicken) and mix it with the salsa verde in a bowl.
Warm the corn tortillas slightly to make them more pliable.
Spoon a generous amount of the chicken and salsa mixture onto the center of each tortilla and roll them tightly to enclose the filling.
Place the rolled tortillas seam-side down in a lightly greased baking dish and sprinkle reduced-fat shredded cheese evenly on top.
Bake in the preheated oven for about 15 minutes, or until the cheese is melted and slightly bubbly.
Remove from the oven, allow to cool for a couple of minutes, then serve and enjoy your delicious enchiladas.