YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy tender shredded chicken wrapped in whole wheat tortillas, smothered in tangy salsa verde and sprinkled with a modest amount of melted reduced-fat cheese. This dish is a satisfying blend of textures and flavors that deliver a hearty, protein-packed meal perfect for any time of the day.
INGREDIENTS
4 ounces Chicken Breast (shredded)
1 medium Whole Wheat Tortilla
1/3 cup Salsa Verde
1/4 cup Reduced-Fat Shredded Cheese
2 tablespoons Fresh Cilantro
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast lightly with salt and pepper. Simmer in a pot with a little water until fully cooked, then shred using two forks.
Warm the whole wheat tortilla in a dry skillet or microwave to make it pliable.
Spread a thin layer of salsa verde on the tortilla, add a generous portion of shredded chicken, and sprinkle with reduced-fat cheese.
Roll the tortilla tightly to enclose the filling and place it seam-side down in a baking dish.
Repeat with any remaining tortillas.
Pour the remaining salsa verde over the rolled enchiladas and sprinkle with any leftover cheese.
Bake for 10-15 minutes until the cheese has melted and the enchiladas are heated through.
Garnish with fresh cilantro and serve immediately.