YOUR SOLIN GENERATED RECIPE
Baked Shredded Chicken Enchiladas with Zesty Tomatillo Sauce
Savor the zesty flavors of tender shredded chicken tucked into soft corn tortillas and smothered in a tangy tomatillo sauce. This dish strikes a perfect balance of warmth, spice, and freshness, ideal for a satisfying dinner that delights your palate with vibrant textures and flavors.
INGREDIENTS
4 oz Chicken Breast
1 Corn Tortilla
0.33 cup Reduced Fat Shredded Cheese
3 Tomatillos
2 slices Yellow Onion
2 cloves Garlic
2 tbsp Fresh Cilantro
1 tbsp Lime Juice
1 tsp Olive Oil
0.5 tsp Cumin
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast lightly with salt, pepper, and half of the cumin. Place it in a baking dish and bake for 20-25 minutes until fully cooked.
While the chicken is baking, prepare the zesty tomatillo sauce. In a saucepan, heat the olive oil over medium heat and add the sliced onions and garlic, sautéing until softened.
Add the chopped tomatillos to the pan along with the remaining cumin. Cook for about 5-7 minutes until the tomatillos soften. Stir in lime juice and most of the cilantro (reserve a little for garnish). Blend the mixture until smooth if a finer sauce is desired.
Once the chicken is cool enough to handle, shred it using two forks.
Assemble the enchilada by placing the shredded chicken onto the corn tortilla, drizzling some tomatillo sauce, and sprinkling the reduced fat cheese.
Roll up the tortilla and place it in a baking dish. Spoon additional sauce over the top and sprinkle with the remaining cheese.
Bake in the oven for an additional 8-10 minutes until the cheese melts and the enchilada is heated through.
Garnish with the reserved cilantro and serve warm.