YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant enchiladas featuring tender shredded chicken bathed in zesty salsa verde, neatly rolled in soft corn tortillas and topped with a sprinkle of melted low-fat cheese. A fresh kick of cilantro garnish heightens each bite, making this dish a balanced and flavorful meal.
INGREDIENTS
4 ounces shredded chicken breast
2 corn tortillas
1/2 cup salsa verde
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons fresh cilantro
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side until pliable.
In a bowl, combine the shredded chicken with the salsa verde to evenly coat the chicken.
Spoon the salsa verde chicken mixture onto each tortilla, then sprinkle a bit of shredded mozzarella over the top.
Roll the tortillas to enclose the filling and place them seam-side down in a baking dish.
Sprinkle the remaining cheese over the enchiladas and place in the oven.
Bake for 10-12 minutes until the cheese is melted and the enchiladas are heated through.
Garnish with fresh cilantro and serve warm.