YOUR SOLIN GENERATED RECIPE
Salsa Verde Chicken Enchiladas with Black Beans
Enjoy a vibrant meld of tender chicken, hearty black beans, and tangy salsa verde all wrapped in light corn tortillas and topped with a sprinkle of cheese and fresh cilantro. This dish offers a satisfying burst of flavors while keeping the calories and protein perfectly aligned with your nutritional goals.
INGREDIENTS
3 oz Chicken Breast
1/2 cup Black Beans
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Shredded Monterey Jack Cheese
2 tbsp Fresh Cilantro
1 tbsp Lime Juice
PREPARATION
Preheat the oven to 375°F.
Shred or dice the cooked chicken breast and season lightly with salt, pepper, and a squeeze of lime juice.
Warm the corn tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.
Place a tortilla on a clean surface, and layer inside with a portion of chicken, black beans, and a drizzle of salsa verde.
Roll the tortilla tightly and place in a lightly greased baking dish.
Repeat with the second tortilla.
Top the rolled enchiladas with the remaining salsa verde and sprinkle shredded Monterey Jack cheese evenly over the top.
Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh cilantro and an extra squeeze of lime juice before serving.