YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant enchiladas filled with tender shredded chicken, smothered in a tangy salsa verde, tucked in warm corn tortillas, and topped with a sprinkle of low-fat cheese and creamy avocado. This dish balances bold flavors with a satisfying, nutritious profile perfect for any meal.
INGREDIENTS
4 oz Shredded Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Low-Fat Shredded Cheese
1/4 Avocado
PREPARATION
Preheat the oven to 375°F.
Warm the corn tortillas on a dry skillet over medium-high heat for about 30 seconds on each side or until pliable.
Mix the shredded chicken with salsa verde in a bowl until well combined.
Lay a tortilla flat and spoon a portion of the chicken and salsa mixture in the center, then sprinkle a bit of shredded cheese on top. Roll up the tortilla and place seam-side down in a lightly greased baking dish. Repeat with the remaining tortillas.
Pour any leftover salsa verde over the enchiladas and sprinkle additional cheese if desired.
Bake in the preheated oven for about 10-12 minutes, until the cheese is melted and the enchiladas are heated through.
Slice the avocado and serve on top or on the side. Enjoy your flavorful and nutritious meal.