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 vibrant enchiladas featuring tender shredded chicken simmered in zesty salsa verde, wrapped in warm corn tortillas and topped with a sprinkle of low-fat Monterey Jack cheese. This dish is a delightful blend of smoky, tangy flavors perfect for a wholesome dinner that satisfies both your taste buds and nutritional goals.

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NUTRITION

402kcal
Protein
47.1g
Fat
11g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Salsa Verde

2 Corn Tortillas

1/4 cup Low-Fat Monterey Jack Cheese

2 Tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a saucepan with half of the salsa verde. Cover and simmer over medium heat for about 15-20 minutes until the chicken is cooked through and tender.

  • 3

    Remove the chicken and shred it using two forks. Return the shredded chicken to the saucepan and mix well with the remaining salsa verde.

  • 4

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 5

    Spoon the salsa verde chicken mixture evenly onto each tortilla, and sprinkle a little low-fat Monterey Jack cheese on top.

  • 6

    Roll up the tortillas and place them seam-side down in a small baking dish.

  • 7

    Bake in the preheated oven for 10 minutes or until the enchiladas are heated through and the cheese has melted.

  • 8

    Garnish with fresh cilantro and serve warm.

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 vibrant enchiladas featuring tender shredded chicken simmered in zesty salsa verde, wrapped in warm corn tortillas and topped with a sprinkle of low-fat Monterey Jack cheese. This dish is a delightful blend of smoky, tangy flavors perfect for a wholesome dinner that satisfies both your taste buds and nutritional goals.

NUTRITION

402kcal
Protein
47.1g
Fat
11g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Salsa Verde

2 Corn Tortillas

1/4 cup Low-Fat Monterey Jack Cheese

2 Tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a saucepan with half of the salsa verde. Cover and simmer over medium heat for about 15-20 minutes until the chicken is cooked through and tender.

  • 3

    Remove the chicken and shred it using two forks. Return the shredded chicken to the saucepan and mix well with the remaining salsa verde.

  • 4

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 5

    Spoon the salsa verde chicken mixture evenly onto each tortilla, and sprinkle a little low-fat Monterey Jack cheese on top.

  • 6

    Roll up the tortillas and place them seam-side down in a small baking dish.

  • 7

    Bake in the preheated oven for 10 minutes or until the enchiladas are heated through and the cheese has melted.

  • 8

    Garnish with fresh cilantro and serve warm.