YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Savor these vibrant, flavor-packed enchiladas featuring tender shredded chicken smothered in a zesty salsa verde. Wrapped in warm corn tortillas and topped with a light sprinkle of low-fat cheese and a dollop of creamy Greek yogurt, this dish delivers a balanced combination of protein and vibrant veggies for a satisfying meal any time of day.
INGREDIENTS
6 oz shredded chicken breast
2 corn tortillas
1/2 cup salsa verde
1/4 cup low-fat shredded cheddar cheese
2 tbsp nonfat Greek yogurt
PREPARATION
Preheat your oven to 375°F (190°C).
Warm the corn tortillas on a dry skillet or in the microwave for a few seconds to make them pliable.
Mix the shredded chicken with the salsa verde in a bowl until well combined.
Place the chicken mixture evenly in the center of each tortilla and roll them up tightly.
Arrange the rolled enchiladas in a lightly greased baking dish, seam side down.
Sprinkle the low-fat cheddar cheese over the top of the enchiladas.
Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and the enchiladas are heated through.
Serve hot with a dollop of nonfat Greek yogurt on top as a refreshing garnish.