YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant enchiladas featuring tender shredded chicken simmered in salsa verde, complemented by savory black beans and a sprinkle of low‐fat cheese, all wrapped in soft corn tortillas. This dish brings together a lively burst of flavors perfect for a wholesome and satisfying dinner.
INGREDIENTS
5 ounces Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Reduced Fat Shredded Cheese
1/4 cup cooked Black Beans
PREPARATION
Preheat your oven to 375°F.
In a bowl, combine the shredded chicken with black beans and half of the salsa verde. Season lightly with salt and pepper if desired.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Spoon the chicken mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.
Top the enchiladas with the remaining salsa verde and sprinkle the reduced fat cheese evenly over the top.
Bake in the preheated oven for about 10-12 minutes, until the cheese is melted and the dish is heated through.
Serve hot and enjoy your flavorful, protein-packed enchiladas.