YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy tender shredded chicken enveloped in warm corn tortillas and smothered with a zesty salsa verde. This dish brings together melty cheese, a hint of sautéed onion, and a sprinkle of fresh cilantro and avocado for a fresh, savory finish. Perfectly balanced in protein and flavor, it’s a satisfying meal for any time of day.
INGREDIENTS
5 ounces Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
0.5 ounce Shredded Mexican Cheese Blend
1/4 medium Onion
1 tablespoon Cilantro
1/8 Avocado
PREPARATION
Preheat a non-stick skillet over medium heat.
Add a splash of water or cooking spray and sauté the finely chopped onion until softened, about 3 minutes. Stir in the salsa verde and allow it to warm through.
Combine the shredded chicken with the warm salsa verde mixture, ensuring the chicken is evenly coated.
Warm the corn tortillas in a separate pan or microwave to make them pliable.
Spoon the chicken mixture onto each tortilla, sprinkle with shredded cheese, and roll them up tightly.
Place the rolled enchiladas seam-side down in the skillet, and heat for an additional 2-3 minutes to let the cheese melt slightly.
Transfer the enchiladas to a serving plate and garnish with fresh cilantro and sliced avocado.
Serve warm and enjoy this flavorful dish.