YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on the classic enchilada with tender shredded chicken drenched in zesty salsa verde, wrapped in soft corn tortillas, and topped with a sprinkle of reduced-fat cheese. This dish brings together the freshness of diced onions and cilantro with the comforting warmth of melted cheese for a satisfying meal.
INGREDIENTS
6 oz Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Reduced Fat Shredded Cheddar Cheese
1/4 cup diced Onion
2 tbsp Fresh Cilantro (chopped)
1 tbsp Lime Juice
1 Garlic Clove
PREPARATION
Preheat your oven to 375°F.
In a small pot, simmer the chicken breast with a pinch of salt, minced garlic, and a splash of water until fully cooked, about 15-20 minutes. Once done, shred the chicken using two forks.
In a bowl, mix the shredded chicken with salsa verde, diced onion, lime juice, and chopped cilantro. Adjust seasoning as needed.
Warm the corn tortillas in a dry skillet over medium heat until they become pliable.
Place a generous portion of the chicken mixture in the center of each tortilla, sprinkle with reduced fat cheddar cheese, then roll them up tightly.
Arrange the rolled tortillas in a baking dish. Spoon extra salsa verde over the top if desired and sprinkle a little more cheese for extra flavor.
Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchiladas are heated through.
Remove from oven, garnish with additional cilantro if desired, and serve warm.