YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy tender shredded chicken cloaked in a vibrant salsa verde, wrapped in soft corn tortillas and lightly topped with melted low-fat cheese. This dish offers a delightful balance of savory flavors and a satisfying texture, perfect for a balanced meal any time of day.
INGREDIENTS
4 oz shredded chicken breast
2 corn tortillas
1/4 cup salsa verde
1/4 cup low-fat shredded cheese
1 tbsp fresh cilantro (garnish)
PREPARATION
Preheat your oven to 375°F (190°C).
Warm the corn tortillas on a dry skillet or in the microwave for about 20 seconds to make them pliable.
Place a portion of shredded chicken (4 oz) in the center of each tortilla.
Drizzle a bit of salsa verde over the chicken and sprinkle a small amount of cheese inside.
Roll the tortillas tightly to form enchiladas and arrange them in a baking dish.
Top the enchiladas with the remaining salsa verde and a light sprinkle of extra cheese.
Bake in the oven for 12-15 minutes until the cheese is melted and the enchiladas are heated through.
Garnish with freshly chopped cilantro and serve immediately.