YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on traditional enchiladas with tender shredded chicken, fresh salsa verde, and a sprinkle of reduced-fat cheese enveloped in warm corn tortillas. Finished with a creamy slice of avocado for a burst of flavor, this dish is both satisfying and balanced, perfect for a hearty dinner with a zesty kick.
INGREDIENTS
4 ounces shredded chicken breast
2 medium corn tortillas
1/4 cup salsa verde
1/8 cup reduced-fat shredded cheddar cheese
1/4 avocado
PREPARATION
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side to make them pliable.
In a bowl, combine the shredded chicken with salsa verde and reduced-fat cheese.
Spoon an even portion of the chicken mixture onto each tortilla, then gently roll them up to form enchiladas.
Place the filled tortillas in an oven-safe dish. Optionally, drizzle a little extra salsa verde on top for added moisture and flavor.
Heat in a preheated oven at 375°F for 8-10 minutes, or until the enchiladas are warmed through and the cheese is slightly melted.
Remove from the oven and garnish with thin slices of avocado before serving.