YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Savor these tender shredded chicken enchiladas smothered in a vibrant salsa verde, complemented by warm corn tortillas and a light sprinkle of reduced-fat cheese. Perfect for a balanced meal that satisfies your protein needs while keeping calories in check.
INGREDIENTS
6 oz Chicken Breast
2 Corn Tortillas
1/3 cup Salsa Verde
1/4 cup Reduced-Fat Shredded Cheese
2 Tbsp Fresh Cilantro
1 Lime Wedge
PREPARATION
Poach or simmer the chicken breast in lightly salted water with a bay leaf or a few spices until fully cooked, about 15-20 minutes. Once cooked, shred the chicken using two forks.
Warm the corn tortillas on a skillet or microwave them for about 20 seconds to make them pliable.
Mix the shredded chicken with salsa verde, ensuring the chicken is well-coated.
Place a portion of the chicken mixture down the center of each tortilla. Sprinkle a little reduced-fat shredded cheese over the mixture.
Roll the tortillas tightly and arrange them in a baking dish. Pour any remaining salsa verde over the top and sprinkle with the rest of the cheese.
Bake in a preheated oven at 375°F for 10-15 minutes until the cheese is slightly melted.
Garnish with fresh cilantro and serve with a lime wedge on the side for an extra burst of flavor.