YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy tender shredded chicken enveloped in soft corn tortillas, smothered in a fresh and tangy salsa verde with hints of jalapeño and lime, and lightly finished with a sprinkle of melted low-fat cheddar cheese. This vibrant dish is bursting with Mexican flavors and textures perfect for a wholesome dinner.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
2 medium Tomatillos
1 small Jalapeño
1/4 cup chopped White Onion
1 Garlic Clove
1/4 cup chopped Cilantro
2 Tbsp Lime Juice
1/4 cup shredded Low-Fat Cheddar Cheese
PREPARATION
Preheat the oven to 375°F.
Place the chicken breast in a pot with enough water to cover and bring to a simmer. Cook until the chicken is fully cooked, about 15-20 minutes. Once done, shred the chicken using two forks.
While the chicken is cooking, prepare the salsa verde by adding the tomatillos, jalapeño, chopped white onion, garlic, cilantro, and lime juice into a blender. Blend until smooth; season with a pinch of salt if desired.
Warm the corn tortillas on a dry skillet for about 30 seconds per side to make them pliable.
Place a portion of shredded chicken onto each tortilla, drizzle with a couple of tablespoons of salsa verde, and roll them tightly.
Arrange the rolled tortillas in a baking dish, spoon a little extra salsa verde over the top, and sprinkle with shredded low-fat cheddar cheese.
Bake in the preheated oven for 10-12 minutes, until the cheese is slightly melted and the enchiladas are heated through.
Serve warm and enjoy your flavorful Salsa Verde Shredded Chicken Enchiladas.