YOUR SOLIN GENERATED RECIPE
Baked Shredded Chicken Enchiladas with Zesty Green Chile Sauce
Savor these vibrant enchiladas filled with tender baked shredded chicken, wrapped in soft corn tortillas, and topped with a zesty green chile sauce that brings a burst of flavor with every bite. Enhanced with a light sprinkle of Monterey Jack cheese and a delicate slice of avocado, this meal is both satisfying and perfectly balanced for your nutritional goals.
INGREDIENTS
4 ounces Chicken Breast
2 Corn Tortillas
1/4 cup Monterey Jack Cheese
1 ounce Avocado
1/3 cup Zesty Green Chile Sauce
PREPARATION
Preheat your oven to 375°F.
Place the chicken breast on a baking sheet, season lightly with salt and pepper, and bake until fully cooked (approximately 20-25 minutes). Once done, shred the chicken using two forks.
Warm the corn tortillas in a dry skillet or on a griddle until they become pliable.
In a bowl, mix the shredded chicken with half of the zesty green chile sauce to evenly coat the meat.
Divide the chicken mixture evenly among the tortillas, sprinkle with Monterey Jack cheese, and roll them up tightly.
Place the rolled enchiladas in a baking dish, drizzle the remaining green chile sauce over the top, and add a light scatter of extra cheese if desired.
Bake in the oven for an additional 10 minutes, or until the cheese is melted and the enchiladas are heated through.
Plate the enchiladas and garnish with a thin slice or small cubes of avocado, and a sprinkle of chopped cilantro if available.
Serve immediately and enjoy the harmonious blend of flavors.