YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these light yet hearty enchiladas filled with tender shredded chicken, smothered in zesty salsa verde and a sprinkle of reduced-fat cheese. Perfectly balanced for a satisfying meal that hits your protein and calorie goals while offering an explosion of vibrant flavors.
INGREDIENTS
3 oz shredded chicken breast
2 corn tortillas
1/3 cup salsa verde
1/4 cup reduced-fat Monterey Jack cheese
2 tbsp fresh cilantro
PREPARATION
Warm the corn tortillas on a dry skillet for about 30 seconds per side until pliable.
In a mixing bowl, combine the shredded chicken with salsa verde, stirring until the chicken is evenly coated with the vibrant sauce.
Place the chicken mixture onto the center of each tortilla. Sprinkle with reduced-fat cheese and a few leaves of chopped cilantro.
Roll the tortillas tightly and set them in a microwave-safe dish. Microwave on high for 1-2 minutes until the cheese melts and the enchiladas are heated through.
Alternatively, you can bake in a preheated oven at 375°F for 10 minutes.
Garnish with additional cilantro if desired and serve warm.