YOUR SOLIN GENERATED RECIPE
Green Chile Chicken Enchiladas with Fresh Salsa
Enjoy a vibrant twist on traditional enchiladas featuring tender, shredded chicken enveloped in warm corn tortillas and lightly bathed in a tangy green chile sauce. Topped with a sprinkle of low‐fat cheese and paired with a zesty, homemade fresh salsa, this dish is a delightful balance of smoky heat and bright citrus notes perfect for any meal of the day.
INGREDIENTS
3 ounces Chicken Breast
2 Corn Tortillas
1/4 cup Green Chile Sauce
1/4 cup Low-Fat Shredded Cheese
1/4 cup Fresh Salsa
PREPARATION
Preheat the oven to 375°F.
Season the chicken breast lightly with salt, pepper, and a squeeze of lime if desired, then grill or poach until cooked through. Once cooled, shred the chicken with two forks.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Spread a thin layer of green chile sauce on each tortilla, then evenly distribute the shredded chicken and sprinkle a little of the shredded low-fat cheese on top.
Roll up the tortillas tightly and place them seam-side down in an oven-safe dish. Drizzle any remaining green chile sauce over the top if desired.
Bake for about 10 minutes, just until the cheese starts to melt and the enchiladas are heated through.
Top with fresh salsa before serving. Enjoy your flavorful enchiladas as a delicious lunch or dinner!