YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy these vibrant and comforting enchiladas filled with tender shredded chicken, zesty salsa verde, and a light sprinkle of reduced-fat cheese. The addition of fresh avocado and a splash of lime juice elevates the flavors while keeping the dish balanced in protein and calories – a satisfying meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
5 oz Chicken Breast
2 Corn Tortillas
1/4 cup Salsa Verde
1/4 cup Reduced-Fat Monterey Jack Cheese (shredded)
1/4 Avocado
1 tbsp Lime Juice
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast lightly with salt and pepper. In a skillet, sear the chicken over medium-high heat until browned on both sides, then transfer it to a pot with a small amount of water, cover, and let it simmer until fully cooked and tender (about 15-20 minutes). Once done, shred the chicken using two forks.
Warm the corn tortillas in a dry skillet or microwave to soften them for rolling.
Mix the shredded chicken with salsa verde in a bowl so that every strand is coated with the tangy salsa.
Place a portion of the chicken mixture onto each tortilla, sprinkle with reduced-fat cheese, and roll tightly. Lay the rolled tortillas in a baking dish.
Drizzle any remaining salsa verde over the enchiladas and sprinkle a little extra cheese on top if desired.
Bake in the preheated oven for about 10-12 minutes, just until the cheese melts and the enchiladas are heated through.
Remove from the oven and garnish with sliced avocado and a drizzle of lime juice before serving.