YOUR SOLIN GENERATED RECIPE
Baked Shredded Chicken Enchiladas with Zesty Tomatillo Sauce
Enjoy a vibrant twist on classic enchiladas with tender shredded chicken wrapped in soft corn tortillas, smothered in a tangy tomatillo sauce and lightly baked with a sprinkle of low-fat cheese. This dish bursts with zesty flavors from fresh tomatillos, garlic, and lime, delivering a satisfying balance of hearty protein and bright, invigorating taste.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
3 medium Tomatillos
1/4 cup Chopped Yellow Onion
1 Garlic clove
1 tsp Olive Oil
2 tbsp Fresh Cilantro (chopped)
1/4 cup Low-Fat Shredded Cheese
1 tbsp Lime Juice
PREPARATION
Preheat your oven to 375°F.
Boil or bake the chicken breast until fully cooked. Once cooled, shred the chicken using two forks.
For the zesty tomatillo sauce, heat olive oil in a pan over medium heat. Sauté the chopped onion and minced garlic until softened.
Add the tomatillos and cook for about 5 minutes until they soften and begin to break down.
Transfer the mixture to a blender, add lime juice and chopped cilantro, and blend until smooth. Season with salt and pepper to taste.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Fill each tortilla with a portion of the shredded chicken, roll them up tightly, and place them seam side down in a lightly greased baking dish.
Pour the tomatillo sauce evenly over the rolled enchiladas, then sprinkle the low-fat shredded cheese on top.
Bake in the preheated oven for 15-20 minutes until the sauce is bubbling and the cheese is slightly melted.
Remove from oven, garnish with extra cilantro if desired, and serve warm.