YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
A vibrant twist on classic enchiladas featuring tender shredded chicken bathed in zesty salsa verde, nestled in soft corn tortillas and lightly topped with reduced-fat cheese. This dish offers a burst of flavors and textures that will satisfy your cravings while keeping it clean and balanced.
INGREDIENTS
4 ounces shredded chicken breast
2 corn tortillas
1/2 cup salsa verde
1/4 cup reduced-fat shredded cheese
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
In a bowl, combine the shredded chicken with salsa verde to evenly coat the meat.
Place the chicken mixture onto each tortilla, sprinkle with a portion of the reduced-fat cheese, and roll them up tightly.
Place the rolled enchiladas seam-side down in a baking dish. Optionally, drizzle a small amount of extra salsa verde over the top for added flavor.
Bake in the preheated oven for approximately 15-20 minutes until heated through and the cheese is slightly melted.
Remove from the oven and serve immediately, enjoying the perfect balance of tangy salsa and tender chicken.