Salsa Verde Shredded Chicken Enchiladas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Salsa Verde Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Salsa Verde Shredded Chicken Enchiladas

Enjoy these flavorful enchiladas featuring tender shredded chicken enveloped in fresh salsa verde, nestled in soft corn tortillas, and topped with a light sprinkle of melty cheese and a dollop of light sour cream. This dish balances a tangy, vibrant sauce with the savory goodness of chicken for a satisfying meal.

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NUTRITION

366kcal
Protein
47g
Fat
8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 ounces shredded Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Part-Skim Mozzarella Cheese

1 tablespoon Light Sour Cream

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 3

    Mix the shredded chicken with the salsa verde, ensuring the chicken is evenly coated.

  • 4

    Place an even layer of the chicken and salsa mixture onto each tortilla, then sprinkle a bit of mozzarella cheese over the top.

  • 5

    Roll the tortillas snugly and arrange them seam-side down in a lightly greased baking dish.

  • 6

    Bake for about 15 minutes, or until the cheese is lightly melted and the enchiladas are heated through.

  • 7

    Remove from the oven and top with a dollop of light sour cream before serving.

Salsa Verde Shredded Chicken Enchiladas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Salsa Verde Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Salsa Verde Shredded Chicken Enchiladas

Enjoy these flavorful enchiladas featuring tender shredded chicken enveloped in fresh salsa verde, nestled in soft corn tortillas, and topped with a light sprinkle of melty cheese and a dollop of light sour cream. This dish balances a tangy, vibrant sauce with the savory goodness of chicken for a satisfying meal.

NUTRITION

366kcal
Protein
47g
Fat
8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 ounces shredded Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Part-Skim Mozzarella Cheese

1 tablespoon Light Sour Cream

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 3

    Mix the shredded chicken with the salsa verde, ensuring the chicken is evenly coated.

  • 4

    Place an even layer of the chicken and salsa mixture onto each tortilla, then sprinkle a bit of mozzarella cheese over the top.

  • 5

    Roll the tortillas snugly and arrange them seam-side down in a lightly greased baking dish.

  • 6

    Bake for about 15 minutes, or until the cheese is lightly melted and the enchiladas are heated through.

  • 7

    Remove from the oven and top with a dollop of light sour cream before serving.