YOUR SOLIN GENERATED RECIPE
Green Chile Chicken Enchiladas with Fresh Salsa
Enjoy a vibrant meal featuring tender shredded chicken smothered in a tangy green chile sauce, rolled in warm corn tortillas, and topped with a fresh, zesty salsa. Each bite offers a delightful mix of spicy and savory flavors perfect for a satisfying dinner.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/3 cup Green Chile Sauce
1/4 cup Low-Fat Monterey Jack Cheese
1/2 cup Fresh Salsa
1 tsp Cumin
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast with cumin, garlic powder, salt, and pepper. Sear in a non-stick pan over medium-high heat until lightly browned, then transfer to a pot with a splash of water and simmer until fully cooked (about 10-12 minutes). Shred the chicken once cooled slightly.
Warm the corn tortillas briefly in a dry skillet until pliable.
Mix the shredded chicken with the green chile sauce to evenly coat the meat.
Fill each tortilla with the chicken mixture and a sprinkle of low-fat cheese. Roll them up tightly and place them seam-side down in a lightly greased baking dish.
Top the enchiladas with any remaining green chile sauce and a little extra cheese if desired.
Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchiladas are heated through.
Serve hot topped with fresh salsa for a burst of flavor.