YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant salsa verde shredded chicken enchiladas bursting with flavor. Tender shredded chicken is combined with a zesty salsa verde, wrapped in warm corn tortillas, and lightly topped with low-fat cheese and red onions. This dish provides a perfect balance of protein and energy while keeping your meal light and satisfying.
INGREDIENTS
5 ounces Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Low-Fat Shredded Monterey Jack Cheese
1/4 cup chopped Red Onion
2 tablespoons Fresh Cilantro
PREPARATION
Preheat your oven to 375°F.
In a medium saucepan, simmer the chicken breast with a pinch of salt and your preferred spices until fully cooked, about 15 minutes. Let it cool slightly, then shred the chicken using two forks.
Mix the shredded chicken with the salsa verde in a bowl until well combined.
Warm the corn tortillas on a dry skillet for about 30 seconds on each side to make them pliable.
Place a generous amount of the chicken and salsa mixture in the center of each tortilla. Sprinkle a few pieces of chopped red onion over the filling, then roll and place them seam-side down in a baking dish.
Sprinkle the low-fat cheese evenly over the enchiladas.
Bake in the preheated oven for 10-12 minutes until the cheese melts and the enchiladas are heated through.
Garnish with fresh cilantro and serve warm.