YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Savor these vibrant enchiladas featuring tender shredded chicken bathed in a zesty salsa verde, wrapped in soft corn tortillas and topped with a sprinkle of light cheese. This dish delivers a balanced blend of flavor and nutrition, perfect for a satisfying meal any time of day.
INGREDIENTS
4 ounces Shredded Chicken
2 Corn Tortillas
1/4 cup Salsa Verde
1/4 cup Reduced Fat Shredded Cheese
1 tablespoon Fresh Cilantro
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas lightly in a skillet or microwave to make them pliable.
Mix the shredded chicken with salsa verde in a large bowl until evenly coated.
Spoon the chicken mixture onto the center of each tortilla, sprinkle a little reduced fat cheese on top, and roll them up tightly.
Place the rolled enchiladas seam side down in a baking dish and drizzle any remaining salsa verde over the top.
Sprinkle the rest of the cheese over the enchiladas.
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.