YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant and wholesome enchiladas featuring tender, shredded chicken bathed in tangy salsa verde, all neatly wrapped in soft corn tortillas. Topped with a sprinkle of low-fat cheese and a dollop of creamy Greek yogurt, this dish offers a festive explosion of flavors ideal for any meal.
INGREDIENTS
5 ounces Chicken Breast (shredded)
1/2 cup Salsa Verde
2 Corn Tortillas
1/4 cup Low-Fat Shredded Cheese
2 tablespoons Non-Fat Greek Yogurt
PREPARATION
Preheat your oven to 375°F.
In a medium saucepan, warm the shredded chicken with salsa verde until heated through. Stir well to combine flavors.
Lay out the corn tortillas and evenly distribute the chicken and salsa mixture down the center of each.
Sprinkle shredded low-fat cheese over the filling, then roll up each tortilla tightly into an enchilada.
Place the rolled enchiladas in a baking dish. Optionally, spoon extra salsa verde on top.
Bake in the preheated oven for about 15-20 minutes, until the cheese is melted and the enchiladas are heated through.
Remove from the oven and top with a dollop of non-fat Greek yogurt before serving.