YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant and satisfying meal with tender shredded chicken bathed in zesty salsa verde, rolled in warm corn tortillas, topped with a sprinkle of reduced-fat cheese, and finished with a cool dollop of Greek yogurt. This dish bursts with flavor and offers a delicious balance of protein, carbs, and fats, perfect for a healthy dinner.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/4 cup Salsa Verde
1/4 cup Reduced-Fat Shredded Cheese
2 tbsp Greek Yogurt
PREPARATION
Preheat the oven to 375°F.
Shred the cooked chicken breast using two forks.
In a bowl, mix the shredded chicken with the salsa verde until well combined.
Warm the corn tortillas in a skillet for 20-30 seconds on each side to make them pliable.
Spoon an even portion of the chicken and salsa mixture onto each tortilla and roll tightly.
Place the rolled enchiladas seam side down in a baking dish.
Sprinkle the reduced-fat shredded cheese evenly over the top of the enchiladas.
Bake in the preheated oven for about 10 minutes, or until the cheese is melted and the enchiladas are heated through.
Remove from the oven and garnish with a dollop of Greek yogurt before serving.