YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant, flavorful enchiladas filled with tender shredded chicken bathed in a zesty salsa verde, wrapped in warm corn tortillas and topped with a hint of low-fat cheese and fresh cilantro. Perfect for a balanced meal that excites your taste buds while fitting your nutritional goals.
INGREDIENTS
4 oz Shredded Chicken
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Low-Fat Shredded Cheese
2 tbsp Fresh Cilantro
PREPARATION
Preheat the oven to 375°F.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
Mix the shredded chicken with half of the salsa verde in a bowl until well coated.
Place a portion of the chicken mixture in the center of each tortilla, and sprinkle a little low-fat cheese on top.
Roll the tortillas gently and place them seam-side down in a baking dish.
Pour the remaining salsa verde evenly over the enchiladas and sprinkle with any leftover cheese.
Bake for 15-20 minutes until heated through and the cheese is melted.
Garnish with fresh cilantro and serve warm.