NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1/2 cup Salsa Verde

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/4 medium Yellow Onion, diced

1 tsp Minced Garlic

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Season the chicken breast lightly with salt and pepper. In a skillet, heat olive oil over medium heat and sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and sauté for another minute.

• 3

  Place the chicken breast in the skillet and brown on both sides, then add half of the salsa verde to the pan. Cover and let simmer on low heat until the chicken is fully cooked and tender, about 15-20 minutes.

• 4

  Once the chicken is cooked, shred it using two forks while still in the pan to absorb more of the salsa verde flavor.

• 5

  Warm the corn tortillas briefly in a dry pan or microwave to make them pliable.

• 6

  Fill each tortilla with a portion of the shredded chicken and a spoonful of the remaining salsa verde. Roll them tightly and place seam-side down in a baking dish.

• 7

  Sprinkle the low-fat shredded cheese evenly over the enchiladas. Pour any remaining salsa verde from the pan over the top if desired.

• 8

  Bake in the preheated oven for about 10 minutes, or until the cheese has melted and the enchiladas are heated through.

• 9

  Remove from the oven, let cool slightly, and serve warm.