YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant and wholesome twist on traditional enchiladas featuring tender shredded chicken embraced by a soft low-carb tortilla, smothered in a tangy salsa verde and lightly finished with a sprinkle of reduced-fat cheese. This dish bursts with fresh cilantro and a squeeze of lime, delivering a satisfying blend of zesty and savory flavors.
INGREDIENTS
4 oz shredded chicken breast
1 low-carb whole wheat tortilla
1/3 cup salsa verde
1/8 cup reduced-fat shredded cheese
1 tbsp lime juice
1 tbsp fresh cilantro
Salt & pepper to taste
PREPARATION
Preheat your oven to 375°F.
Season the shredded chicken lightly with salt and pepper.
Warm the low-carb tortilla in a dry skillet over medium heat for about 30 seconds per side to make it more pliable.
Spread a thin layer of salsa verde on the tortilla, then evenly distribute the shredded chicken along its center.
Drizzle with lime juice and sprinkle fresh cilantro over the chicken.
Roll the tortilla tightly, seam side down, and place it in a small oven-safe dish.
Top the rolled enchilada with the remaining salsa verde and sprinkle the reduced-fat cheese evenly on top.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly before serving.