YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Savor the comforting layers of tender shredded chicken smothered in a vibrant salsa verde, rolled into soft corn tortillas and topped with a sprinkle of melted reduced-fat cheese. This dish brings together a burst of flavors and textures, from the zesty tang of the salsa to the warmth of cumin and garlic, creating an inviting meal perfect for any time of day.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/2 cup Salsa Verde
1 oz Reduced-Fat Shredded Cheese
1/4 medium Yellow Onion
2 Garlic Cloves
1 tsp Olive Oil
1 tsp Cumin
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
In a saucepan, heat olive oil over medium heat, then sauté diced onion and minced garlic until they soften and become fragrant.
Add the chicken breast along with cumin, salt, and pepper. Brown the chicken lightly for 2-3 minutes on each side.
Pour in half of the salsa verde, cover, and let the chicken simmer for about 10-15 minutes until fully cooked and tender.
Remove the chicken from the pan and shred it using two forks.
Lightly warm the corn tortillas in a separate pan to make them pliable.
Spoon a portion of the shredded chicken down the center of each tortilla, drizzle with a little extra salsa verde, and sprinkle with reduced-fat shredded cheese.
Roll up the tortillas and place them seam-side down in a baking dish.
Top with the remaining salsa verde and a light sprinkle of cheese.
Bake in the preheated oven for about 10 minutes until the cheese is slightly melted and the enchiladas are heated through.
Remove from oven and serve warm.