YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on traditional enchiladas featuring tender shredded chicken smothered in zesty salsa verde. This dish is layered in soft corn tortillas with a sprinkle of light cheese and fresh cilantro, creating a satisfying and flavorful meal perfect for any time of day.
INGREDIENTS
5 oz Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Reduced Fat Shredded Cheese
1/8 cup Diced Yellow Onion
2 tbsp Fresh Cilantro
PREPARATION
Preheat your oven to 375°F.
In a skillet, warm a little water over medium heat and add the diced onions. Sauté until translucent.
Add the shredded chicken to the skillet along with half of the salsa verde and mix until well combined and heated through.
Lightly warm the corn tortillas in a dry pan or microwave until pliable.
Spread a spoonful of the chicken mixture onto each tortilla, sprinkle with a bit of cheese, and roll them up.
Place the rolled tortillas seam side down in a baking dish.
Pour the remaining salsa verde evenly over the enchiladas and sprinkle with the rest of the cheese.
Bake in the oven for 12-15 minutes until the cheese is melted and the dish is heated through.
Garnish with fresh cilantro before serving.