YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Savor these flavorful enchiladas featuring tender, shredded chicken smothered in vibrant salsa verde, all wrapped in a warm corn tortilla and topped with a sprinkle of creamy Monterrey Jack cheese. Each bite delivers a perfect balance of tangy, spicy, and cheesy notes, making it an ideal meal for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
1 Corn Tortilla
1/3 cup Salsa Verde
1/4 cup shredded Monterrey Jack Cheese
PREPARATION
Preheat the oven to 375°F.
Season the chicken breast lightly with salt and pepper, then cook in a skillet over medium heat until fully cooked. Once cooked, shred the chicken using two forks.
Warm the corn tortilla briefly in a dry skillet or microwave to make it pliable.
Lay the tortilla flat and spread the salsa verde evenly over it.
Place the shredded chicken down the center of the tortilla and sprinkle with shredded Monterrey Jack cheese.
Roll up the tortilla tightly to form an enchilada and place it seam side down in a small baking dish.
Optional: Spoon a little extra salsa verde on top for added flavor.
Bake in the preheated oven for 10-12 minutes, until the cheese is slightly melted and the enchilada is warmed through.
Serve immediately and enjoy your delicious, protein-packed meal.