YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant dish featuring tender shredded chicken smothered in zesty salsa verde, wrapped in soft corn tortillas, and lightly baked with a sprinkle of low-fat cheese. This dish delivers hearty flavor with a balanced nutritional profile, making it a delicious option for any meal.
INGREDIENTS
1 piece (100g) Chicken Breast
2 Corn Tortillas (approx. 50g total)
0.25 cup Salsa Verde (approx. 60g)
0.25 cup Low-Fat Shredded Cheese (approx. 28g)
2 medium slices Red Onion
2 tablespoons Fresh Cilantro
PREPARATION
Preheat your oven to 375°F.
Place the chicken breast in a saucepan with a bit of water and simmer until fully cooked, about 15-20 minutes. Once cooled slightly, shred the chicken using two forks.
Mix the shredded chicken with the salsa verde in a bowl; season with salt and pepper to taste.
Warm the corn tortillas in a dry skillet for about 30 seconds each side to make them pliable.
Fill each tortilla with an even layer of the salsa verde chicken mixture, a couple of red onion slices, and a sprinkle of fresh cilantro.
Roll the tortillas to form enchiladas and place them seam side down in a baking dish.
Top the rolled enchiladas with the low-fat shredded cheese.
Bake for 10-12 minutes until the cheese is slightly melted and the enchiladas are heated through.
Garnish with extra cilantro if desired and serve warm.