YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant enchiladas stuffed with tender shredded chicken bathed in a tangy salsa verde, complemented by wholesome black beans and a sprinkle of melty low-fat cheese, all wrapped in warm corn tortillas. This dish delivers a delightful blend of textures and flavors that’s both satisfying and energizing.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Low-Fat Shredded Cheddar Cheese
1/4 cup Black Beans
2 Tbsp Fresh Cilantro
PREPARATION
Preheat your oven to 375°F.
Cook the chicken breast in a skillet over medium heat until fully cooked, about 6-8 minutes per side. Once done, shred the chicken using two forks.
Combine the shredded chicken with salsa verde and black beans in a bowl, mixing until evenly coated.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Spoon an even layer of the chicken mixture onto each tortilla, sprinkle with low-fat cheese, roll them up tightly, and place them seam-side down in a baking dish.
Bake for 10-12 minutes until the cheese has melted and the enchiladas are heated through.
Garnish with fresh cilantro before serving.