YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant and flavorful enchiladas featuring tender shredded chicken enveloped in corn tortillas and smothered with a tangy salsa verde and a sprinkle of low-fat cheese. This dish delivers a satisfying mix of textures and a burst of fresh flavors, perfect for a balanced and wholesome dinner.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Low-Fat Cheese
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast lightly with salt and pepper, then cook it by boiling or baking until fully cooked. Once done, shred the chicken using two forks.
Warm the corn tortillas on a skillet or microwave to make them pliable.
Place a portion of the shredded chicken on each tortilla. Drizzle a generous spoonful of salsa verde and sprinkle a bit of low-fat cheese over the chicken.
Roll up the tortillas tightly into enchiladas and place them seam-side down in a baking dish.
Top the enchiladas with any remaining salsa verde and cheese.
Bake for 10-12 minutes until the cheese has melted and the enchiladas are heated through.
Serve warm and enjoy your balanced dinner.