YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on traditional enchiladas featuring tender shredded chicken bathed in zesty salsa verde, wrapped in a wholesome whole wheat tortilla, and topped with a sprinkle of reduced fat cheese for a satisfying, delicious meal.
INGREDIENTS
6 oz Chicken Breast
1 whole wheat tortilla
1/2 cup Salsa Verde
1/4 cup reduced fat shredded cheese
1/4 medium Onion
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast with salt and pepper. In a skillet over medium heat, sauté the diced quarter onion and minced garlic until softened.
Add the chicken to the skillet and cook until it is no longer pink in the center, about 6-8 minutes per side depending on thickness.
Once cooked, shred the chicken using two forks and mix in 1/4 of the salsa verde to combine.
Warm the tortilla slightly, then fill with the shredded chicken mixture. Drizzle the remaining salsa verde over the top and sprinkle with reduced fat cheese.
Roll up the tortilla and place it seam-side down in a small baking dish.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the enchilada is heated through.
Serve immediately and enjoy your flavorful, well-balanced meal.