YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy tender shredded chicken wrapped in warm corn tortillas smothered in a vibrant salsa verde, lightly topped with reduced-fat cheese and freshly chopped cilantro. This dish is satisfying and balanced, showcasing layers of savory, tangy, and fresh flavors, perfect for a wholesome lunch or dinner.
INGREDIENTS
4 oz shredded Chicken Breast
2 Corn Tortillas
1/4 cup Salsa Verde
1/8 cup Reduced-Fat Shredded Cheese
1 tbsp Fresh Cilantro, chopped
2 tbsp Diced Onion
1 clove Garlic, minced
PREPARATION
Preheat your oven to 375°F.
In a skillet over medium heat, lightly sauté the diced onion and minced garlic until fragrant, for about 2-3 minutes.
Add the shredded chicken to the skillet and warm through, mixing with the onions and garlic. Remove from heat.
Warm the corn tortillas on a dry skillet or microwave until pliable.
Spoon a portion of the chicken mixture down the center of each tortilla, drizzle with salsa verde, and sprinkle a little reduced-fat cheese over the filling.
Roll up each tortilla tightly to form enchiladas and place them in a baking dish seam side down.
Top the enchiladas with any remaining salsa verde and a light sprinkle of additional cheese if desired.
Bake in the preheated oven for 10-12 minutes, or until the cheese has melted and the dish is heated through.
Garnish with freshly chopped cilantro before serving.