YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
These enchiladas burst with vibrant flavors from tangy salsa verde, tender shredded chicken, and a sprinkle of melted reduced-fat cheddar. Perfectly balanced for a satisfying meal that hits your protein goals while staying within your calorie range.
INGREDIENTS
4 oz Chicken Breast (Shredded)
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Reduced-Fat Cheddar Cheese (Shredded)
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas on a skillet or in the microwave to make them pliable.
In a bowl, combine the shredded chicken with salsa verde, stirring until the chicken is evenly coated.
Place a generous spoonful of the chicken mixture in the center of each tortilla and roll them tightly into enchiladas.
Arrange the rolled enchiladas in a lightly greased baking dish.
Sprinkle the shredded reduced-fat cheddar cheese evenly over the enchiladas and drizzle with the extra virgin olive oil.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the enchiladas are heated through.
Serve hot and enjoy your delicious, protein-packed meal.