YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy tender shredded chicken wrapped in soft corn tortillas, smothered with tangy salsa verde and a sprinkle of low-fat cheese. This dish is bursting with flavor and perfect for a satisfying dinner that balances protein and calories.
INGREDIENTS
4 oz Chicken Breast, shredded
2 Corn Tortillas
1/4 cup Salsa Verde
1/4 cup Low-Fat Shredded Cheese
2 tbsp Diced Red Onion
1 tbsp Cilantro
1/2 tsp Olive Oil
PREPARATION
Preheat a skillet over medium heat and add the olive oil.
Sauté the diced red onion for 1-2 minutes until softened.
Add the shredded chicken to the skillet to warm through, stirring in half of the salsa verde for flavor.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Assemble each enchilada by placing a portion of the chicken on a tortilla, topping with a spoonful of salsa verde, a sprinkle of low-fat cheese, and a few cilantro leaves.
Roll the tortillas and optionally secure with a toothpick.
Finish by drizzling any remaining salsa verde over the enchiladas and serving warm.