YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken bathed in a tangy salsa verde, nestled in soft corn tortillas, and lightly finished with a sprinkle of low-fat cheese. This dish is perfect for a satisfying, protein-packed meal that brings together zesty flavors without overloading on calories.
INGREDIENTS
4 oz Chicken Breast, shredded
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Low-Fat Shredded Cheddar Cheese
2 Tbsp Fresh Cilantro (optional)
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Mix the shredded chicken with salsa verde in a bowl until well combined.
Place a portion of the chicken mixture onto each tortilla, sprinkle lightly with low-fat cheese, and roll them up.
Arrange the rolled tortillas seam-side down in a baking dish.
Drizzle any remaining salsa verde over the enchiladas and sprinkle with additional cheese if desired.
Bake in the preheated oven for 15-20 minutes until the cheese is melted and the enchiladas are heated through.
Garnish with fresh cilantro before serving.