YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on a classic enchilada dish with tender shredded chicken enveloped in soft corn tortillas, topped with a tangy and mildly spicy salsa verde and a sprinkle of melted reduced-fat cheese. The dish is balanced, satisfying, and perfect for a flavorful dinner.
INGREDIENTS
4 ounces Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Reduced-Fat Shredded Cheese
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast with salt and pepper. Heat the olive oil in a skillet over medium heat.
Sauté the chicken until fully cooked (about 6-8 minutes per side), then shred it using two forks.
Warm the corn tortillas in a dry pan or microwave until they are pliable.
Place a portion of shredded chicken in the center of each tortilla, drizzle with salsa verde, and sprinkle some reduced-fat cheese.
Roll up the tortillas and place them seam side down in a baking dish.
Top the enchiladas with any remaining salsa verde and a light sprinkle more of cheese if desired.
Bake in the preheated oven for 10-12 minutes until the cheese is melted and the dish is heated through.
Serve warm and enjoy your balanced Salsa Verde Shredded Chicken Enchiladas.