YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken enveloped in a tangy salsa verde, wrapped in soft corn tortillas and topped with a sprinkle of reduced-fat cheese. This dish bursts with flavor and provides a balanced mix of protein, carbs, and just the right amount of fat to keep you satisfied.
INGREDIENTS
6 ounces Chicken Breast
2 Corn Tortillas
1/4 cup Salsa Verde
1/4 cup Reduced-Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
Cook the chicken breast if not already cooked by seasoning with a pinch of salt and pepper and baking or poaching until fully cooked. Once cooled, shred the chicken using two forks.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Spread a thin layer of salsa verde on each tortilla, add a generous portion of shredded chicken, and sprinkle with reduced-fat cheese.
Roll up each tortilla tightly and place them seam-side down in a small baking dish.
Top the enchiladas with any remaining salsa verde and an extra sprinkle of cheese if desired.
Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and the enchiladas are heated through.
Remove from oven and serve warm.