YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on a classic dish with these salsa verde shredded chicken enchiladas. Soft corn tortillas are filled with tender chicken, hearty black beans, and a zesty salsa verde, then lightly baked with a sprinkle of low-fat cheese to melt into a delicious finish. Each bite offers a satisfying blend of smoky, tangy, and savory flavors that's perfect for a balanced meal.
INGREDIENTS
4 oz shredded chicken breast
1/3 cup salsa verde
2 corn tortillas
1/4 cup low-fat shredded cheese
1/4 cup black beans
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas on a dry skillet or in the microwave for 20-30 seconds to make them pliable.
In a bowl, combine the shredded chicken and black beans. Stir in half of the salsa verde for added moisture and flavor.
Place a portion of the chicken and bean mixture onto each tortilla, drizzle a little extra salsa verde over the filling, and sprinkle with low-fat shredded cheese.
Roll up the tortillas and place them seam-side down in a baking dish.
Top the enchiladas with the remaining salsa verde and a light sprinkle of cheese.
Bake for 10-12 minutes until the cheese has melted and the enchiladas are heated through.
Serve warm, garnished with fresh cilantro if desired.