YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant take on classic enchiladas featuring tender shredded chicken smothered in zesty salsa verde, all wrapped in warm corn tortillas and finished with a sprinkle of low-fat cheese and fresh cilantro. This dish offers a burst of flavor with every bite, balancing protein and wholesome ingredients for a satisfying meal.
INGREDIENTS
5 ounces Chicken Breast
2 Corn Tortillas
1/4 cup Salsa Verde
1/4 cup Low-Fat Shredded Cheese
1/8 cup Red Onion, chopped
1 tablespoon Cilantro, chopped
1 Garlic clove, minced
1 teaspoon Olive Oil
1/2 teaspoon Cumin
PREPARATION
Preheat a non-stick pan over medium heat and add olive oil.
Sauté minced garlic, red onion, and cumin until fragrant, about 1-2 minutes.
Add the shredded chicken along with the salsa verde to the pan, stirring to combine and heat through for about 3 minutes.
Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
Fill each tortilla with a portion of the chicken and salsa mixture, sprinkle with low-fat cheese, and top with chopped cilantro.
Roll up the tortillas and, if desired, heat them briefly in the pan to melt the cheese further and crisp the edges slightly.
Serve warm and enjoy your flavorful, protein-packed enchiladas.