YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy tender shredded chicken wrapped in corn tortillas, smothered in a vibrant salsa verde and topped with low-fat cheese. This dish offers a bright, zesty flavor profile with the satisfying texture of shredded chicken, making it a hearty yet clean meal option perfect for any time of the day.
INGREDIENTS
6 ounces Chicken Breast
2 Corn Tortillas
½ cup Salsa Verde
¼ cup Low-Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
In a saucepan, warm the salsa verde over low heat.
Place the chicken breast in a pot, add a little water, and simmer until fully cooked, about 15-20 minutes. Shred the chicken using two forks.
Mix the shredded chicken with warm salsa verde until well coated.
Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
Spoon an even amount of the chicken mixture onto each tortilla, sprinkle with shredded cheese, and roll them up tightly.
Place the rolled tortillas in a baking dish and drizzle any remaining salsa over the top.
Bake for about 10 minutes until the cheese is melted and the enchiladas are heated through.
Serve immediately and enjoy your flavorful, satisfying meal.