Créé avec l’IA
Chicken Enchilada Verde
45 min 300 kcal par portion Moyen
Ingrédients
4 Portions
- boneless skinless chicken breast400 g
- corn tortillas8 pieces
- salsa verde1 cup
- low-fat shredded cheese100 g
- onion1 medium
- garlic2 cloves
- olive oil1 tablespoon
- fresh cilantro40 g
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
- 3
Add minced garlic and cook for another 1 minute until fragrant.
- 4
Add the chicken breast to the skillet and cook for 6-8 minutes per side, or until fully cooked. Remove the chicken and shred it using two forks.
- 5
Return the shredded chicken to the skillet, add half of the salsa verde (1/2 cup), and mix well. Cook for 2 more minutes, then remove from heat.
- 6
Warm the corn tortillas in a dry skillet or microwave until pliable.
- 7
Spoon the chicken mixture evenly into each tortilla, roll them up, and place them seam-side down in a lightly greased baking dish.
- 8
Pour the remaining salsa verde over the enchiladas and sprinkle the shredded cheese on top.
- 9
