YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas with tender shredded chicken bathed in a zesty salsa verde, wrapped in warm corn tortillas, and finished with a light sprinkle of reduced‐fat cheese. This dish offers a satisfying blend of textures and a fresh, tangy flavor perfect for a balanced meal any time of day.
INGREDIENTS
5 ounces shredded Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/8 cup Reduced-Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas in a dry skillet or in the microwave until pliable.
In a bowl, mix the pre-cooked, shredded chicken with salsa verde to coat evenly.
Divide the chicken mixture evenly between the tortillas, sprinkle with reduced-fat cheese, and roll them up tightly.
Place the rolled enchiladas seam-side down in a small baking dish. Optionally, drizzle a little extra salsa on top for added moisture and flavor.
Bake in the preheated oven for 10-12 minutes until heated through and the cheese is softly melted.
Serve immediately and enjoy a zesty, protein-packed meal.