YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas filled with tender shredded chicken enveloped in zesty salsa verde, lightly accented with low-fat cheese and wrapped in soft corn tortillas. This dish brings a balance of protein and satisfying flavors, perfect for a nutritious meal any time of day.
INGREDIENTS
5 ounces Chicken Breast
1/3 cup Salsa Verde
2 Corn Tortillas
1/4 cup Low-Fat Shredded Cheese
1 teaspoon Olive Oil
2 tablespoons Chopped Onion
2 tablespoons Cilantro
PREPARATION
Preheat your oven to 375°F to prepare for a quick broil finish.
Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until soft and translucent.
Add the shredded chicken and mix in the salsa verde, letting the flavors meld for 2-3 minutes. Season with a pinch of salt and pepper if desired.
Warm the corn tortillas in a dry pan until pliable, or wrap them in a damp paper towel and microwave for 20 seconds.
Spoon the chicken mixture evenly onto each tortilla, sprinkle with low-fat shredded cheese, and roll them tightly.
Place the enchiladas seam-side down in a baking dish. Spoon any remaining salsa verde over the top and sprinkle with remaining cheese if desired.
Bake in the preheated oven for 8-10 minutes, or until the cheese has melted and the enchiladas are heated through.
Garnish with chopped cilantro and serve warm.