YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Savor these hearty enchiladas featuring tender shredded chicken bathed in zesty salsa verde, wrapped in soft corn tortillas, and topped with a sprinkle of low-fat cheese and black beans for an extra boost. Perfectly balanced in protein and vibrant flavors, this dish offers a delicious twist on a classic comfort food.
INGREDIENTS
6 ounces Chicken Breast, shredded
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Low-Fat Shredded Cheese
1/4 cup Black Beans
PREPARATION
Preheat your oven to 375°F.
In a medium pot, add the chicken breast and simmer in water with a pinch of salt until fully cooked, about 15-20 minutes. Once cooked, shred the chicken using two forks.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.
Spread a thin layer of salsa verde on each tortilla, then evenly distribute the shredded chicken, black beans, and a sprinkle of cheese.
Roll up each tortilla and place them seam-side down in a baking dish.
Pour the remaining salsa verde evenly over the enchiladas and sprinkle any extra cheese on top if desired.
Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchiladas are heated through.
Serve warm and enjoy your balanced, protein-packed meal.