YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on a classic dish with these warm, soft corn tortillas filled with tender shredded chicken bathed in a tangy salsa verde. Topped with a sprinkle of low-fat cheese and a dollop of cool Greek yogurt, these enchiladas offer a delightful blend of flavors and textures, perfect for a satisfying meal any time of the day.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1/4 cup Low-Fat Shredded Cheese
2 tbsp Nonfat Greek Yogurt
PREPARATION
Preheat a medium saucepan over medium heat. Add the chicken breast with a splash of water or chicken broth, cover, and simmer until cooked through (about 15-20 minutes). Once done, let it cool slightly and then shred using two forks.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Mix the shredded chicken with the salsa verde in a bowl until well combined.
Place an equal portion of the chicken mixture onto each tortilla, sprinkle with low-fat cheese, and roll them tightly.
For added warmth and to melt the cheese slightly, place the filled tortillas in a baking dish and heat in a preheated oven at 375°F for 5-7 minutes.
Serve the enchiladas hot with a dollop of nonfat Greek yogurt on top for creaminess and extra protein.