YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant and hearty enchiladas featuring tender, shredded chicken bathed in a zesty salsa verde, rolled inside warm corn tortillas, and lightly topped with a sprinkle of low-fat cheese. A balancing act of protein and freshness with a touch of spice makes this recipe an ideal choice for a satisfying meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Salsa Verde
2 Corn Tortillas
1/4 cup Low-Fat Shredded Cheese
2 tbsp Fresh Cilantro (optional)
PREPARATION
Preheat your oven to 375°F.
Place the chicken breast in a pot with a little water, bring to a simmer, and poach until fully cooked (about 15-20 minutes). Allow it to cool slightly then shred the chicken using two forks.
In a bowl, mix the shredded chicken with the salsa verde, ensuring the meat is well-coated.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
Spoon an even amount of the chicken and salsa mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.
Sprinkle the low-fat shredded cheese over the top of the rolled enchiladas.
Bake in the oven for 10-12 minutes, until the cheese is just melted and the enchiladas are heated through.
Garnish with fresh cilantro if desired, and serve warm.