YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on traditional enchiladas featuring tender shredded chicken drenched in tangy salsa verde, all wrapped in a wholesome whole wheat tortilla and topped with a sprinkle of low-fat cheese and a dollop of nonfat Greek yogurt for creaminess. This dish balances robust flavors with a satisfying protein punch, making it a perfect option for a light yet fulfilling meal.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Salsa Verde
1 medium Whole Wheat Tortilla
1/4 cup Low-Fat Shredded Cheese
2 tbsp Nonfat Greek Yogurt
PREPARATION
Preheat the oven to 375°F.
Place the chicken breast in a pot and cook until fully cooked through, then shred using two forks.
In a bowl, combine the shredded chicken with salsa verde, mixing well to ensure even coating.
Warm the whole wheat tortilla in a skillet or microwave for easier rolling.
Spoon a generous portion of the chicken and salsa mixture onto the center of the tortilla.
Sprinkle low-fat shredded cheese over the filling and add a dollop of nonfat Greek yogurt.
Roll up the tortilla tightly and place it seam-side down in an oven-safe dish.
Bake for 10-12 minutes until the cheese is melted and the enchilada is heated through.
Serve warm and enjoy your flavorful, protein-packed meal.