YOUR SOLIN GENERATED RECIPE
Green Chile Chicken Enchiladas with Fresh Salsa
Enjoy vibrant green chile chicken enchiladas layered with tender shredded chicken, roasted green chiles, and a zesty fresh salsa, all wrapped in soft corn tortillas and topped with reduced-fat cheese. This dish delivers a balanced blend of flavors and textures, perfect for a satisfying meal anytime.
INGREDIENTS
4 ounces Chicken Breast
2 Corn Tortillas
1/2 cup Roasted Green Chiles
1/2 cup Fresh Tomato Salsa
1/4 cup Reduced-Fat Shredded Cheese
2 tbsp Cilantro (optional)
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast lightly with salt and pepper and bake for 20-25 minutes or until fully cooked. Allow to cool slightly before shredding.
Warm the corn tortillas in a dry skillet to make them more pliable.
Mix the shredded chicken with the roasted green chiles and half of the fresh tomato salsa.
Place an equal portion of the chicken mixture in the center of each tortilla, roll them up, and arrange them in a baking dish.
Top the enchiladas with the remaining salsa and sprinkle the reduced-fat shredded cheese evenly over the top.
Bake in the oven for about 10-12 minutes until the cheese has melted and the dish is heated through.
Garnish with chopped cilantro if desired, and serve warm.