YOUR SOLIN GENERATED RECIPE
Salsa Verde Chicken Enchiladas with Black Beans
Enjoy tender shredded chicken wrapped in warm corn tortillas filled with hearty black beans, topped with tangy salsa verde and a sprinkle of low-fat mozzarella. This dish offers a lively mix of textures and flavors, perfect for a satisfying dinner that delights both the palate and your nutritional needs.
INGREDIENTS
3 oz Chicken Breast
1/2 cup Black Beans (canned)
2 Corn Tortillas
1/4 cup Salsa Verde
1/4 cup Low-Fat Shredded Mozzarella Cheese
1/4 cup diced Onion
PREPARATION
Preheat your oven to 375°F.
In a small pan, cook the diced onions over medium heat until softened, about 3-4 minutes.
Shred the precooked chicken breast using two forks, and then mix it with the cooked onions and half of the salsa verde to evenly distribute flavor.
Warm the corn tortillas in a dry skillet or microwave until they are pliable.
Place a tortilla on a flat surface, add a layer of the chicken and onion mixture, a spoonful of black beans, and a drizzle of the remaining salsa verde. Sprinkle a small amount of shredded cheese on top.
Roll the tortilla tightly to form an enchilada. Repeat with remaining tortillas and fillings.
Place the rolled enchiladas in an oven-safe dish and sprinkle any remaining cheese over the top.
Bake in the preheated oven for about 10-12 minutes, until the cheese has melted and the enchiladas are heated through.
Serve warm and enjoy your nutritious meal!