YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas with tender shredded chicken bathed in tangy salsa verde, wrapped in soft corn tortillas, and topped with a sprinkle of low-fat cheese and fresh cilantro. This dish bursts with flavor while keeping the macros in check for a balanced, delicious meal.
INGREDIENTS
3 ounces Shredded Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Low-Fat Shredded Cheese
2 tablespoons Fresh Cilantro
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each on both sides to make them pliable.
In a bowl, mix the shredded chicken with 1/4 cup of salsa verde to lightly coat the meat.
Place the chicken mixture on each tortilla, roll them up tightly, and arrange them in a baking dish.
Top the rolled enchiladas with the remaining salsa verde and sprinkle the low-fat shredded cheese evenly over them.
Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and the enchiladas are heated through.
Garnish with fresh cilantro before serving.