YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant enchiladas filled with tender shredded chicken simmered in a zesty salsa verde, wrapped in soft whole wheat tortillas and topped with a light sprinkle of low-fat cheddar cheese. A perfect balance of flavors, textures, and nutrition for a satisfying meal.
INGREDIENTS
5 ounces Chicken Breast
1/2 cup Salsa Verde
2 Whole Wheat Tortillas
1/4 cup Low-Fat Shredded Cheddar Cheese
1/4 cup Diced Onion
PREPARATION
Preheat your oven to 375°F.
Place the chicken breast in a saucepan with a bit of water and a pinch of salt. Bring to a simmer over medium heat and cook until the chicken is fully cooked (about 15-20 minutes).
Remove the chicken from the heat and shred it using two forks.
In the same saucepan, combine the shredded chicken with the salsa verde and diced onion. Stir well and let it simmer for 5 minutes to meld the flavors.
Warm the whole wheat tortillas in a dry skillet or microwave to make them pliable.
Spoon an even portion of the chicken mixture down the center of each tortilla, roll them up tightly, and place them seam side down in a lightly sprayed baking dish.
Sprinkle the low-fat shredded cheddar cheese evenly over the enchiladas.
Bake in the preheated oven for about 10 minutes or until the cheese is melted and the enchiladas are heated through.
Serve immediately and enjoy your nutritious, flavor-packed meal.