YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken bathed in zesty salsa verde, wrapped in warm corn tortillas and lightly topped with a sprinkle of low-fat cheese. This dish offers a harmonious blend of textures and flavors that will satisfy your taste buds while fitting perfectly into your protein and calorie goals.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Low-Fat Cheese, shredded
Non-stick Cooking Spray
PREPARATION
Preheat your oven to 375°F.
Place the chicken breast in a pot with a little water and simmer until fully cooked, about 15-20 minutes. Once cooled, shred the chicken using two forks.
In a medium bowl, mix the shredded chicken with the salsa verde, ensuring the chicken is well coated.
Lightly spray a baking dish with non-stick cooking spray. Warm the corn tortillas in a dry skillet or microwave so they become pliable.
Spoon an even layer of the chicken and salsa mixture onto the center of each tortilla, sprinkle a little shredded cheese over the filling, then roll them up tightly.
Place the rolled enchiladas seam-side down in the baking dish. Drizzle any remaining chicken mixture over the top and sprinkle with the rest of the cheese.
Bake in the preheated oven for 12-15 minutes until the cheese has melted and the enchiladas are heated through.
Serve immediately and enjoy the zesty, savory flavors of your Salsa Verde Shredded Chicken Enchiladas.