YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant salsa verde shredded chicken enchiladas bursting with flavors. Tender shredded chicken meets zesty salsa verde, softly wrapped in warm corn tortillas and topped with a sprinkle of reduced fat cheese, creating a satisfying meal that is both delicious and on-target for your protein and calorie goals.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Salsa Verde
2 Corn Tortillas
1/4 cup Reduced Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
Place the chicken breast in a pot with a bit of water, cover, and simmer until fully cooked, about 15-20 minutes. Once cooked, shred the chicken using two forks.
In a bowl, mix the shredded chicken with the salsa verde until well coated. Season with salt and pepper if desired.
Warm the corn tortillas in a dry skillet or in the microwave wrapped in a damp paper towel until they are soft and pliable.
Spoon an even amount of the chicken mixture onto each tortilla, sprinkle with reduced fat shredded cheese, and roll them up tightly.
Place the rolled enchiladas in a baking dish and bake in the preheated oven for 10 minutes until the cheese is melted and the enchiladas are heated through.
Serve warm and enjoy your nutritious and flavorful meal.