YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy tender shredded chicken enveloped in warm corn tortillas, smothered in a tangy salsa verde and lightly baked with a sprinkle of melted cheese. This vibrant dish brings a burst of flavor and a satisfying texture that’s perfectly balanced for a nutritious meal.
INGREDIENTS
4 oz Shredded Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Black Beans
1/4 cup Shredded Cheddar Cheese
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas in a dry pan or microwave to make them pliable.
In a bowl, combine the shredded chicken, salsa verde, and black beans.
Place a portion of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in a baking dish.
Drizzle any remaining salsa verde over the enchiladas and sprinkle the shredded cheddar cheese on top.
Bake for 10-12 minutes, or until the cheese is melted and the enchiladas are heated through.
Serve warm and enjoy a flavorful, nutrient-packed meal.