YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Delight in these vibrant enchiladas filled with tender shredded chicken infused with zesty salsa verde, wrapped in warm corn tortillas, and topped with a melty layer of reduced-fat cheese. Finished with a sprinkle of fresh cilantro, this dish delivers a satisfying balance of protein, tangy flavors, and a light, comforting texture.
INGREDIENTS
4 oz shredded chicken breast
2 corn tortillas
1/2 cup salsa verde
1/4 cup reduced-fat cheddar cheese
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas in a dry skillet for about 30 seconds each side to make them pliable.
Mix the shredded chicken with the salsa verde in a bowl until well coated.
Place a portion of the chicken mixture down the center of each tortilla, then sprinkle a little of the shredded cheese over the top.
Roll each tortilla tightly and place them seam-side down in a lightly greased baking dish.
Sprinkle any remaining cheese evenly over the rolled enchiladas.
Bake in the preheated oven for 15-20 minutes until the cheese is melted and the enchiladas are heated through.
Garnish with fresh cilantro before serving.