YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken bathed in tangy salsa verde, lovingly wrapped in soft corn tortillas, then finished with a light sprinkle of low-fat cheese and a dollop of nonfat Greek yogurt. Garnished with fresh cilantro and a squeeze of lime, this dish offers a delightful mix of textures and flavors perfect for a balanced meal.
INGREDIENTS
5 oz Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Low-Fat Shredded Cheese
2 tbsp Nonfat Greek Yogurt
2 tbsp Fresh Cilantro
1 Lime
PREPARATION
Preheat your oven to 375°F.
Place the chicken breast in a saucepan with a little water, season lightly with salt and pepper, and simmer until fully cooked (about 15-20 minutes). Once done, shred the chicken using two forks.
In a mixing bowl, combine the shredded chicken with salsa verde, stirring until the chicken is evenly coated.
Warm the corn tortillas in a skillet or microwave to make them pliable.
Spoon a generous amount of the chicken mixture onto each tortilla, sprinkle with low-fat shredded cheese, then roll them up tightly.
Place the rolled tortillas in a baking dish and bake for 10-12 minutes until the cheese is melted and the enchiladas are heated through.
Remove from the oven and top with a dollop of nonfat Greek yogurt, sprinkle with fresh cilantro, and finish with a squeeze of lime juice.
Serve immediately and enjoy your flavor-packed Salsa Verde Shredded Chicken Enchiladas.