YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a fresh twist on enchiladas featuring tender shredded chicken smothered in a tangy homemade salsa verde, wrapped in soft corn tortillas. Topped with a sprinkle of part-skim mozzarella and a dollop of nonfat Greek yogurt for creaminess, this dish delivers vibrant flavors with a nutritional balance perfect for a wholesome meal.
INGREDIENTS
4 ounces Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/3 cup Part-Skim Mozzarella Cheese
2 tablespoons Nonfat Greek Yogurt
PREPARATION
Preheat your oven to 375°F.
Place the chicken breast in a pot with a little water, bring to a simmer, and cook until fully done (around 15-20 minutes). Once cooked, shred the chicken using two forks.
Warm the corn tortillas in a pan or in the microwave to make them pliable.
Spread a thin layer of salsa verde on each tortilla, then add a generous portion of shredded chicken.
Sprinkle part-skim mozzarella cheese over the chicken and drizzle with nonfat Greek yogurt.
Roll up the tortillas and place them seam-side down in a baking dish.
Top the enchiladas with the remaining salsa verde and a light sprinkle of extra cheese if desired.
Bake in the preheated oven for 10-12 minutes until the cheese is slightly melted and the enchiladas are heated through.
Remove from oven and serve immediately, enjoying the vibrant flavors and balanced nutrients of your meal.