YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant Salsa Verde Shredded Chicken Enchiladas featuring tender, juicy chicken enveloped in warm corn tortillas, smothered in a zesty salsa verde and finished with a sprinkle of melted reduced-fat cheese. This dish offers a satisfying balance of lean protein and flavorful spices, making it a delightful meal option for any time of day.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Reduced-Fat Monterey Jack Cheese, shredded
PREPARATION
Preheat your oven to 375°F.
Place the chicken breast in a pot with a small amount of water. Bring to a simmer and cook for about 15-20 minutes until fully cooked. Remove from heat and shred the chicken using two forks.
Warm the corn tortillas on a skillet for about 30 seconds each side to make them pliable.
Evenly distribute the shredded chicken onto the center of each tortilla, then spoon over a layer of salsa verde.
Roll the tortillas tightly and place them seam-side down in a lightly greased baking dish.
Sprinkle the shredded reduced-fat Monterey Jack cheese evenly on top of the enchiladas.
Bake in the preheated oven for about 10-12 minutes until the cheese is melted and the enchiladas are heated through.
Remove from oven, garnish with a sprinkle of chopped fresh cilantro if desired, and serve hot.