YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a flavorful twist on classic enchiladas with tender shredded chicken bathed in vibrant salsa verde, wrapped in warm corn tortillas, and lightly topped with melted reduced-fat cheese and fresh herbs. This dish brings a burst of zing and comfort in each bite, perfect for a satisfying dinner.
INGREDIENTS
3 oz shredded chicken
2 corn tortillas
1/4 cup salsa verde
1/8 cup reduced-fat shredded cheese
1/8 cup diced red onion
1 tbsp chopped cilantro
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.
In a bowl, combine the shredded chicken with salsa verde, mixing until the chicken is evenly coated.
Lay out each tortilla and spoon an even portion of the salsa verde chicken mixture in the center.
Sprinkle a small amount of reduced-fat cheese and diced red onion over the chicken, then roll each tortilla tightly to form enchiladas.
Place the enchiladas seam-side down in a baking dish and spoon any remaining salsa verde over the top.
Bake in the oven for 12-15 minutes, or until the cheese is melted and the enchiladas are heated through.
Garnish with chopped cilantro before serving.