YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas with Cauliflower Rice
Enjoy a vibrant twist on classic enchiladas featuring tender, shredded chicken bathed in tangy salsa verde, wrapped in warm corn tortillas and served alongside fluffy cauliflower rice. A perfect balance of protein and fresh flavors makes this dish satisfying and energizing.
INGREDIENTS
4 ounces shredded Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1 cup Cauliflower Rice
1/4 Avocado
1 teaspoon Ground Cumin
Salt & Pepper to taste
PREPARATION
Preheat a skillet over medium heat. Add the shredded chicken along with a teaspoon of ground cumin, salt, and pepper. Warm the chicken for about 3-4 minutes to infuse the spices.
Stir in the salsa verde with the chicken and allow it to simmer for another 2 minutes, ensuring the chicken is well coated and heated through.
Wrap the warm chicken mixture in the corn tortillas, creating enchiladas. If desired, secure with a toothpick.
In a separate pan, lightly sauté the cauliflower rice over medium heat until just tender, about 3-4 minutes. Season with a pinch of salt if desired.
Plate the enchiladas alongside a serving of cauliflower rice. Top the enchiladas with slices of avocado.
Serve warm and enjoy this flavorful, protein-packed dish.