YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these tender shredded chicken enchiladas smothered in vibrant salsa verde and a touch of melted reduced-fat cheese, wrapped in soft corn tortillas. Each bite delivers a delightful blend of smoky, tangy, and savory flavors that satisfy your hunger without compromising your nutritional goals.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Reduced-Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast lightly with salt, pepper, and any preferred spices. Place it in a small saucepan, cover with water, and simmer until fully cooked (about 15 minutes). Allow it to cool slightly and then shred using two forks.
Warm the corn tortillas on a skillet or microwave to make them pliable.
In a mixing bowl, combine the shredded chicken with the salsa verde.
Spoon an even amount of the chicken and salsa mixture onto each tortilla and roll tightly.
Place the rolled enchiladas in an oven-safe dish, sprinkle the reduced-fat cheese evenly over the top, and bake for 10-12 minutes until the cheese is melted and bubbly.
Remove from oven and serve hot, enjoying the balanced flavors and textures of the dish.