YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas filled with tender shredded chicken and drenched in a fresh, zesty salsa verde. Corn tortillas wrap this protein-packed filling, lightly topped with a sprinkle of queso fresco and a drizzle of olive oil for a satisfying, clean meal.
INGREDIENTS
4 ounces Chicken Breast
2 Corn Tortillas
1/4 cup Salsa Verde
1/8 cup Queso Fresco
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat a large pan over medium heat. If not already cooked, boil or roast the chicken breast until fully cooked, then shred it using two forks.
Warm the corn tortillas on a skillet or in the microwave to make them pliable.
Mix the shredded chicken with the salsa verde in a bowl until well combined.
Place a portion of the chicken mixture onto each tortilla, sprinkle with queso fresco, and roll them up.
Lightly drizzle each rolled enchilada with extra virgin olive oil.
Optionally, heat the filled tortillas in a skillet for 1-2 minutes per side to crisp the tortillas slightly, then serve immediately.