YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant and flavorful enchiladas featuring tender shredded chicken enveloped in warm corn tortillas, smothered with a tangy salsa verde, and finished with a sprinkle of melted low‐fat cheese. This dish brings together a perfect balance of protein and subtle spice, ideal for a satisfying meal any time of day.
INGREDIENTS
5 oz Chicken Breast (shredded)
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Low-Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas on a dry skillet or in the microwave until pliable.
Mix the shredded chicken with a portion of salsa verde in a bowl to infuse the flavor.
Place the chicken mixture in the center of each tortilla, roll them tightly, and arrange into a baking dish.
Pour the remaining salsa verde evenly over the rolled enchiladas.
Sprinkle the low-fat shredded cheese on top.
Bake in the oven for 10-12 minutes until the cheese is melted and the enchiladas are heated through.
Serve immediately and enjoy the vibrant, tangy flavors.