YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas with tender shredded chicken, black beans, and a zesty salsa verde topping. These enchiladas feature corn tortillas filled with protein-packed chicken and beans, then baked with a sprinkle of melty, low-fat cheese until bubbly and delicious.
INGREDIENTS
4 ounces Chicken Breast (cooked and shredded)
2 Corn Tortillas
1/4 cup Salsa Verde
1/4 cup Low-Fat Monterrey Jack Cheese
1/2 cup Black Beans (rinsed and drained if canned)
1 teaspoon Cumin
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Season the cooked chicken breast with cumin, salt, and pepper, then shred it using two forks.
Warm the corn tortillas slightly in a dry skillet or microwave to make them pliable.
Spread a small spoonful of salsa verde onto each tortilla as a base.
Evenly distribute the shredded chicken and black beans onto the tortillas.
Roll up the tortillas tightly and place them seam-side down in a lightly greased baking dish.
Pour the remaining salsa verde evenly over the enchiladas and sprinkle the shredded low-fat cheese on top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the enchiladas are heated through.
Serve immediately and enjoy your flavorful, protein-packed meal.