YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken enveloped in a mild, tangy salsa verde, enveloped by soft corn tortillas and topped with melted reduced-fat cheese and creamy avocado. This dish delivers a satisfying balance of protein and wholesome ingredients that brightens your meal with a burst of zesty flavors.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/3 cup Reduced-Fat Shredded Cheese
1/4 Avocado
PREPARATION
Preheat your oven to 375°F.
Simmer the chicken breast in a pot of lightly salted water until fully cooked (about 15-20 minutes). Once cooked, shred the chicken using two forks.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side until pliable.
Mix the shredded chicken with the salsa verde in a bowl, ensuring the chicken is evenly coated.
Place a portion of the chicken mixture onto each tortilla, sprinkle a little reduced-fat cheese over the filling, and roll up the tortillas to form enchiladas.
Arrange the rolled enchiladas in a baking dish. Top with any remaining salsa verde and a little extra cheese if desired.
Bake in the preheated oven for 10-12 minutes until heated through and the cheese is slightly melted.
Remove from the oven and top with slices of avocado just before serving.