YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas with tender shredded chicken bathed in a zesty salsa verde, wrapped in warm corn tortillas and topped with a sprinkle of light cheese. This dish delivers a balanced blend of protein and flavor, perfect for a satisfying dinner.
INGREDIENTS
4 ounces Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Light Shredded Cheese
1/2 medium Onion (optional)
1 tbsp Cilantro (optional)
PREPARATION
Preheat your oven to 375°F.
If not already cooked, season the chicken breast with your preferred spices, then roast until fully cooked. Once cooled, shred the chicken using two forks.
In a skillet, lightly sauté chopped onion (if using) until translucent. Mix the shredded chicken with the sautéed onions and toss in the salsa verde until well combined.
Warm the corn tortillas on a dry skillet or in the microwave until they are pliable.
Fill each tortilla with a generous amount of the chicken and salsa mixture, then roll them up tightly.
Place the rolled enchiladas in a baking dish. Sprinkle the light shredded cheese evenly on top.
Bake in the preheated oven for about 10-12 minutes until the cheese is slightly melted.
Garnish with fresh cilantro if desired, and serve warm.