YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy a vibrant twist on classic enchiladas with tender shredded chicken drenched in a zesty salsa verde, all wrapped in warm corn tortillas and finished with a cool touch of nonfat Greek yogurt. This dish is perfectly balanced for any meal of the day, delivering wholesome protein and a burst of fresh flavors.
INGREDIENTS
4 ounces Chicken Breast
2 small Corn Tortillas
1/2 cup Salsa Verde
2 tablespoons Nonfat Greek Yogurt
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast lightly with salt and pepper. Place it in a saucepan with a splash of water, cover, and simmer until fully cooked (about 15-20 minutes). Once cooked, shred the chicken using two forks.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.
Assemble the enchiladas by placing a portion of shredded chicken on each tortilla, drizzling a spoonful of salsa verde over the chicken, and rolling them tightly.
Place the rolled enchiladas in an oven-safe dish. Spoon additional salsa verde over the top to keep them moist.
Bake in the preheated oven for 10 minutes to allow the flavors to meld and for the enchiladas to heat through.
Remove from the oven, drizzle with nonfat Greek yogurt, and serve immediately.