YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these light yet satisfying enchiladas featuring tender shredded chicken infused with zesty salsa verde, rolled in soft corn tortillas, and finished with a sprinkle of reduced-fat cheese. Perfect for a balanced meal that excites the palate while keeping you aligned with your protein and calorie goals.
INGREDIENTS
6 oz Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Reduced-Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
Place the chicken breast in a pot of simmering water. Poach until fully cooked, about 15-20 minutes, then let it cool slightly.
Shred the chicken using two forks and mix it thoroughly with the salsa verde in a bowl.
Warm the corn tortillas in a dry skillet or microwave until they are pliable.
Spoon the shredded chicken and salsa mixture onto each tortilla and roll them up tightly.
Place the rolled tortillas in a baking dish and sprinkle the reduced-fat cheese evenly over the top.
Bake in the oven for about 10 minutes, or until the cheese is melted and the enchiladas are heated through.
Serve warm and enjoy your balanced meal.