YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Savor vibrant enchiladas filled with tender shredded chicken bathed in tangy salsa verde, wrapped in soft corn tortillas and finished with a sprinkle of melted cheese. This dish strikes a harmonious balance between zesty flavors and lean protein, perfect for a wholesome meal any time of day.
INGREDIENTS
5 oz Chicken Breast (shredded)
2 Corn Tortillas
1/3 cup Salsa Verde
1/8 cup Shredded Monterrey Jack Cheese
2 Tbsp Fresh Cilantro (optional)
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast lightly with your favorite spices (such as cumin, garlic powder, and salt) and bake or poach until fully cooked. Once cooled, shred the chicken using two forks.
Warm the corn tortillas on a skillet for about 20-30 seconds each side until pliable.
Spread a spoonful of salsa verde on each tortilla, add a generous portion of shredded chicken, and sprinkle a little cheese.
Roll the tortillas and place them seam side down in a lightly greased baking dish.
Top the enchiladas with the remaining salsa verde and a light sprinkle of cheese.
Bake for about 10-12 minutes until heated through and the cheese is slightly melted.
Garnish with fresh cilantro and serve warm.