YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant fusion of tender shredded chicken smothered in tangy salsa verde, wrapped in warm corn tortillas and topped with a sprinkle of low-fat cheese and black beans for an extra burst of texture and protein. This dish is a balanced, flavorful meal perfect for any time of day.
INGREDIENTS
6 ounces shredded Chicken Breast
2 corn tortillas
1/2 cup Salsa Verde
1/4 cup low-fat Monterey Jack cheese
1/4 cup drained black beans
PREPARATION
Preheat your oven to 375°F.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Mix the shredded chicken with half of the salsa verde in a bowl.
Place the chicken mixture down the center of each tortilla, then sprinkle with black beans and low-fat cheese.
Roll up the tortillas and place them seam side down in a baking dish.
Pour the remaining salsa verde over the rolled enchiladas, ensuring they are well covered.
Bake for 15-20 minutes until heated through and the cheese is slightly melted.
Serve hot and enjoy your protein-packed, flavorful meal.