YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant enchiladas featuring tender shredded chicken drenched in a zesty homemade salsa verde, wrapped in warm corn tortillas, and lightly finished with melted low-fat cheese. A balanced dish that packs a flavorful punch perfect for any meal of the day.
INGREDIENTS
4 ounces Chicken Breast
2 Corn Tortillas
3 tablespoons Salsa Verde
1/4 cup Low-Fat Shredded Cheese
2 tablespoons Diced Red Onion
2 tablespoons Chopped Cilantro
PREPARATION
Preheat your oven to 375°F.
Shred the cooked chicken breast using two forks; if not pre-cooked, poach or bake the chicken until fully cooked and then shred.
Warm the corn tortillas in a dry skillet for 30 seconds each side to make them pliable.
In a large bowl, combine the shredded chicken with salsa verde, diced red onion, and chopped cilantro, ensuring the chicken is evenly coated.
Spoon the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
Sprinkle the low-fat shredded cheese over the top of the enchiladas.
Bake in the preheated oven for 10-12 minutes or until the cheese is melted and the enchiladas are heated through.
Remove from the oven and serve warm, garnished with additional cilantro if desired.