YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas with tender shredded chicken enveloped in soft corn tortillas, smothered in tangy salsa verde and lightly melted low-fat cheese. Fresh cilantro and a squeeze of lime add brightness to each bite, making this a satisfying meal perfect for dinner.
INGREDIENTS
4 oz Chicken Breast (cooked, shredded)
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Low-Fat Cheese
1 tbsp Fresh Cilantro
1 tbsp Lime Juice
PREPARATION
Preheat a skillet over medium heat. If needed, lightly spray with non-stick spray.
Warm the corn tortillas in the skillet for about 20-30 seconds on each side until pliable.
In a bowl, combine the shredded chicken with the salsa verde, mixing well to ensure the chicken is evenly coated.
Place the chicken and salsa mixture down the center of each tortilla. Sprinkle with low-fat cheese.
Roll up the tortillas tightly to form the enchiladas and arrange them seam side down in the skillet.
Cook for an additional 2-3 minutes, allowing the cheese to melt and the flavors to meld.
Remove from heat, drizzle with lime juice, and garnish with fresh cilantro before serving.