YOUR SOLIN GENERATED RECIPE
Salsa Verde Shredded Chicken Enchiladas
Enjoy this vibrant and satisfying dish where tender shredded chicken is enveloped in warm corn tortillas and smothered with tangy salsa verde. Finished with a light sprinkle of cheese and a dollop of creamy Greek yogurt, each bite delivers layers of flavor and texture that complement a balanced meal.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/4 cup Salsa Verde
1/8 cup Low-Fat Shredded Monterey Jack Cheese
2 tbsp Nonfat Greek Yogurt
1 tbsp Fresh Cilantro (garnish)
PREPARATION
Preheat your oven to 375°F.
Shred the cooked chicken breast using two forks and mix it thoroughly with the salsa verde.
Warm the corn tortillas in a dry skillet over medium heat until they are pliable.
Place a portion of the shredded chicken mixture in the center of each tortilla; sprinkle a little cheese over the filling.
Roll up the tortillas snugly and arrange them seam-side down in a lightly greased baking dish.
Top the enchiladas with any remaining salsa verde and an extra sprinkle of cheese if desired.
Bake in the preheated oven for 15-20 minutes until heated through and the cheese is slightly melted.
Garnish with a dollop of nonfat Greek yogurt and a few fresh cilantro leaves before serving.