YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas with tender shredded chicken smothered in tangy salsa verde, wrapped in soft corn tortillas, and finished with a light sprinkle of melted reduced-fat cheese. Perfectly balanced to satisfy your taste buds while keeping the meal within your protein and calorie goals.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Reduced-Fat Cheese
PREPARATION
Preheat your oven to 350°F.
Place the chicken breast in a pot, cover with water, and bring to a boil until fully cooked (about 15-20 minutes). Remove the chicken and shred it using two forks.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side to make them pliable.
Fill each tortilla with a portion of shredded chicken, drizzle with salsa verde, and sprinkle a little reduced-fat cheese.
Roll the tortillas up and place them seam side down in a baking dish.
Top the rolled enchiladas with any remaining salsa verde and cheese.
Bake in the preheated oven for about 10 minutes or until the cheese is melted and the enchiladas are heated through.
Serve warm and enjoy your balanced meal.