YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
A vibrant take on classic enchiladas featuring tender, shredded chicken enveloped in warm corn tortillas, smothered in a tangy salsa verde, complemented by black beans and a sprinkle of low-fat cheese for a delightful, satisfying meal.
INGREDIENTS
5 oz Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Black Beans
1/4 cup Reduced-Fat Shredded Cheese
1 tsp Olive Oil
PREPARATION
Preheat your oven to 375°F.
In a small skillet, heat olive oil over medium heat and sauté the chicken breast until fully cooked, about 6-8 minutes per side. Allow it to cool slightly and then shred using two forks.
Mix the shredded chicken with salsa verde and black beans in a bowl.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Place a generous portion of the chicken mixture along the center of each tortilla, sprinkle with a bit of reduced-fat cheese, then roll them up tightly.
Arrange the rolled tortillas in a lightly greased baking dish. Spoon any remaining salsa verde over the top and sprinkle with the rest of the cheese.
Bake in the preheated oven for 10-15 minutes, or until heated through and the cheese is melted.
Serve warm and enjoy your flavorful and balanced meal.