YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas featuring succulent shredded chicken bathed in tangy salsa verde, wrapped in warm corn tortillas and topped with a sprinkle of reduced-fat cheese. Each bite offers a delightful blend of smoky, fresh, and cheesy notes, perfect for a satisfying meal that balances flavor with nutrition.
INGREDIENTS
4 oz shredded Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Reduced-Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas in a dry skillet for about 30 seconds each side to make them pliable.
Mix the pre-cooked shredded chicken with the salsa verde in a bowl until evenly coated.
Place an even layer of the chicken mixture onto each tortilla, then roll them tightly.
Arrange the rolled enchiladas in a baking dish and sprinkle the reduced-fat cheese evenly on top.
Bake in the preheated oven for 10-15 minutes or until the cheese has melted and the enchiladas are heated through.
Garnish with fresh cilantro if desired, and serve warm.