Name: Salsa Verde Shredded Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Shredded Chicken Breast; 2 Corn Tortillas; 150g Tomatillos; 1 Jalapeño Pepper; 1/4 Red Onion; 1 Garlic Clove; 1 Tbsp Lime Juice; 2 Tbsp Fresh Cilantro; 1/4 Cup Low-Fat Shredded Cheese

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

YOUR SOLIN GENERATED RECIPE

Salsa Verde Shredded Chicken Enchiladas

Enjoy these vibrant enchiladas filled with tender shredded chicken smothered in a tangy salsa verde, wrapped in soft corn tortillas, and topped with a sprinkle of light cheese. A bright and satisfying meal perfect for any time of day.

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NUTRITION

Protein

43.2g

Fat

6.2g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Shredded Chicken Breast

2 Corn Tortillas

150g Tomatillos

1 Jalapeño Pepper

1/4 Red Onion

1 Garlic Clove

1 Tbsp Lime Juice

2 Tbsp Fresh Cilantro

1/4 Cup Low-Fat Shredded Cheese

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PREPARATION

1
Preheat your oven to 375°F.
2
In a blender, combine tomatillos, jalapeño, red onion, garlic, lime juice, and cilantro. Blend until smooth to make your salsa verde.
3
Mix the shredded chicken with about half of the salsa verde so the chicken is evenly coated.
4
Warm the corn tortillas briefly in a skillet or microwave to make them pliable.
5
Place the chicken mixture in the center of each tortilla, roll them up, and arrange them in a lightly greased baking dish.
6
Pour the remaining salsa verde evenly over the enchiladas and sprinkle with low-fat shredded cheese.
7
Bake in the preheated oven for 15-20 minutes, until the cheese is melted and the enchiladas are heated through.
8
Serve hot, garnished with extra cilantro if desired.