YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant, satisfying dish featuring tender shredded chicken enveloped in warm corn tortillas, drizzled with a zesty salsa verde and topped with a modest sprinkle of melted cheese for a balanced flavor profile perfect for any time of day.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/8 cup Shredded Cheese
2 tbsp Fresh Cilantro
PREPARATION
Preheat a skillet over medium heat. Season the chicken breast lightly with salt and pepper.
Cook the chicken breast for 6-7 minutes per side or until fully cooked and easily shreddable. Remove from heat and shred using two forks.
Warm the corn tortillas in a separate pan or microwave until pliable.
Mix the shredded chicken with salsa verde in a bowl until the chicken is evenly coated.
Spoon a portion of the chicken mixture onto each tortilla and roll them up tightly.
Place the rolled enchiladas in a heatproof dish, sprinkle with shredded cheese, and optionally garnish with fresh cilantro.
Heat in the oven or microwave just until the cheese melts slightly, then serve warm.