YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these delicious enchiladas featuring tender shredded chicken infused with vibrant salsa verde, wrapped in soft corn tortillas and topped with a hint of melted reduced-fat cheese. Perfectly balanced for a satisfying meal that fits your nutrition goals.
INGREDIENTS
8 oz Chicken Breast
4 medium Corn Tortillas
0.75 cup Salsa Verde
0.5 cup Reduced Fat Shredded Cheese
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 375°F.
In a medium pot, add the chicken breast and cover with water. Optionally add a pinch of salt. Bring to a simmer and poach the chicken until fully cooked (about 15-20 minutes). Remove and let cool slightly before shredding with fork.
In a skillet over medium heat, warm the olive oil. Add the shredded chicken and stir in about half of the salsa verde to lightly coat the chicken. Season with salt and pepper if desired.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Spoon a generous portion of the chicken mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.
Pour the remaining salsa verde evenly over the enchiladas. Sprinkle the reduced fat shredded cheese on top.
Bake in the preheated oven for about 10 minutes or until the cheese is melted and the enchiladas are heated through.
Serve warm and enjoy!