YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant enchiladas featuring tender, shredded chicken bathed in a zesty salsa verde, nestled in soft corn tortillas and topped with a modest sprinkle of low-fat cheese. This dish packs a punch of flavor with a balance of protein and lively notes from fresh salsa, offering a lighter take on a classic comfort meal.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/4 cup Low-Fat Shredded Cheese
1/3 cup Salsa Verde
1 tsp Olive Oil
PREPARATION
Preheat a skillet over medium heat and add the olive oil.
Season the chicken breast lightly with salt and pepper, then sauté in the skillet until fully cooked, about 6-8 minutes per side depending on thickness.
Once cooked, transfer the chicken to a plate and allow it to cool slightly before shredding with two forks.
Return the shredded chicken to the skillet and stir in the salsa verde. Let the mixture simmer for 3-4 minutes to allow the flavors to meld.
Warm the corn tortillas in a separate dry skillet or microwave until pliable.
Divide the chicken mixture evenly between the tortillas, sprinkle with the low-fat shredded cheese, and roll up the tortillas tightly.
Optionally, return the rolled enchiladas to the skillet for an additional minute per side to slightly melt the cheese and crisp the edges.
Serve warm and enjoy your flavorful, protein-packed meal.