YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these flavorful enchiladas featuring tender, shredded chicken smothered in a zesty salsa verde. Wrapped in soft corn tortillas and topped with a sprinkle of reduced-fat cheese and hearty black beans, this dish delivers a satisfying blend of protein, fiber, and vibrant taste in every bite.
INGREDIENTS
5 oz shredded chicken breast
2 medium corn tortillas
1/3 cup salsa verde
1/4 cup reduced-fat shredded cheese
1/4 cup black beans
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
In a bowl, combine the shredded chicken with salsa verde. Stir in the black beans to evenly distribute the flavors.
Spoon the chicken mixture onto each tortilla and roll them up tightly.
Place the rolled tortillas in a baking dish and sprinkle the reduced-fat cheese evenly on top.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the enchiladas are heated through.
Serve warm and enjoy this delicious, protein-packed meal.