YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on traditional enchiladas featuring tender shredded chicken enveloped in a tangy salsa verde, wrapped in warm corn tortillas, and lightly finished with a sprinkle of reduced-fat cheese. This dish is a perfect balance of hearty protein and bold, fresh flavors for a satisfying meal.
INGREDIENTS
5 ounces shredded Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Reduced Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
In a bowl, mix the shredded chicken with half of the salsa verde to evenly coat the meat.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.
Place a portion of the chicken mixture in the center of each tortilla, drizzle a little extra salsa verde over the top, and sprinkle with reduced fat shredded cheese.
Roll up the tortillas and arrange them seam-side down in a baking dish.
Pour the remaining salsa verde over the rolled enchiladas and sprinkle with an extra pinch of cheese if desired.
Bake in the preheated oven for 15-20 minutes until heated through and the cheese is melted.
Serve hot and enjoy your flavorful, protein-packed meal.