YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant enchiladas filled with tender shredded chicken, drizzled with tangy salsa verde and topped with just a sprinkle of melted cheese for a satisfying meal that bursts with flavor. The fresh contrast of corn tortillas and zesty salsa makes every bite a celebration of bright, lively taste.
INGREDIENTS
4 oz Chicken Breast (shredded)
2 Corn Tortillas
0.5 cup Salsa Verde
0.25 cup Shredded Cheddar Cheese
1/4 medium Onion (diced)
1 clove Garlic (minced)
PREPARATION
Preheat your oven to 375°F.
In a small skillet, sauté the diced onion and minced garlic over medium heat until softened and aromatic, about 3-4 minutes.
Combine the shredded chicken with the sautéed onion and garlic, and mix in half of the salsa verde.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Fill each tortilla with a portion of the chicken mixture, roll them up tightly, and place seam-side down in a lightly greased baking dish.
Pour the remaining salsa verde evenly over the enchiladas and top with the shredded cheddar cheese.
Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from oven and serve warm, enjoying the balance of tangy salsa and savory chicken.