YOUR SOLIN GENERATED RECIPE
Shredded Chicken Enchiladas with Green Chili Sauce
A vibrant twist on a classic enchilada dish featuring tender shredded chicken nestled in soft corn tortillas, drizzled with a zesty green chili sauce, and accented with fresh sautéed onions, bell peppers, and a touch of creamy avocado for a satisfying, balanced meal.
INGREDIENTS
3 oz shredded chicken breast
2 corn tortillas
1/4 cup low-fat shredded cheese
1/4 cup green chili sauce
1/4 cup chopped onion
1/4 cup chopped bell pepper
1 portion sliced avocado
PREPARATION
Preheat a skillet over medium heat and warm the corn tortillas for about 30 seconds on each side until pliable.
In a separate pan, heat a tiny drizzle of oil and sauté the chopped onion and bell pepper until softened, about 3-4 minutes.
Warm the shredded chicken until heated through. If desired, mix in a portion of the green chili sauce for extra flavor.
Lay out the tortillas and evenly distribute the shredded chicken, sautéed vegetables, and a sprinkle of low-fat shredded cheese in the center of each.
Roll up each tortilla tightly and place them in a baking dish.
Drizzle the remaining green chili sauce over the enchiladas and top with any remaining cheese.
Bake in a preheated oven at 375°F for about 10 minutes, just until the cheese is slightly melted.
Serve warm, garnished with fresh avocado slices and a squeeze of lime if desired.