YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy tender shredded chicken smothered in a tangy salsa verde, nestled in soft corn tortillas and topped with a sprinkle of reduced-fat cheese and hearty black beans. This dish delivers a satisfying balance of lean protein and vibrant flavors, perfect for a nutritious meal at any time of the day.
INGREDIENTS
4 ounces Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Reduced-Fat Cheese
1/4 cup Black Beans
PREPARATION
Preheat a skillet over medium heat and lightly spray with cooking spray.
Season the chicken breast with salt, pepper, and any preferred spices. Cook the chicken in the skillet until fully cooked, about 6-8 minutes per side.
Shred the cooked chicken using two forks.
Warm the corn tortillas in a separate pan or microwave until soft and pliable.
Spread a spoonful of salsa verde on each tortilla. Evenly distribute the shredded chicken, black beans, and a sprinkle of reduced-fat cheese over the tortillas.
Roll up the tortillas and place them in an oven-safe dish. Spoon additional salsa verde over the top and sprinkle with a little extra cheese if desired.
Bake in a preheated oven at 375°F for about 10 minutes, just until the cheese melts and the dish is heated through.
Serve warm and enjoy your flavor-packed, protein-rich enchiladas.