YOUR SOLIN GENERATED RECIPE
Green Chile Chicken Enchiladas with Fresh Salsa
Savor these vibrant enchiladas featuring tender chicken tucked inside soft corn tortillas, smothered in a zesty green chile sauce and topped with a lively fresh salsa of diced tomatoes, onions, and cilantro. This dish offers a bright, balanced flavor profile and satisfying textures perfect for a wholesome dinner.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/2 cup Canned Green Chiles
1/4 cup Diced Onion
1 medium Diced Tomato
2 tbsp Fresh Cilantro
1/4 cup Low-Fat Cheddar Cheese (shredded)
1 tsp Olive Oil
Spices (Cumin, Oregano, Salt, Pepper) to taste
PREPARATION
Preheat your oven to 375°F.
In a skillet, heat olive oil over medium heat and lightly sauté the chopped onions until softened.
Add diced green chiles and spices (cumin, oregano, salt, and pepper) to the onions. Stir for 1 minute.
Add the chicken breast (cubed or shredded if pre-cooked) to the skillet, cooking until the chicken is fully cooked and infused with the spices.
Warm the corn tortillas slightly in a dry pan or microwave to make them pliable.
Evenly distribute the chicken mixture among the tortillas, sprinkle a little low-fat cheese, and roll them up.
Place the rolled enchiladas in a baking dish. Top them with the remaining cheese and any extra green chile mixture if desired.
Bake in the oven for about 10 minutes until the cheese melts and the enchiladas are heated through.
Meanwhile, prepare the fresh salsa by mixing diced tomato with chopped fresh cilantro. Season with a pinch of salt and pepper.
Remove the enchiladas from the oven, serve hot, and top with the fresh salsa.