Name: Salsa Verde Shredded Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken Breast, shredded; 2 Corn Tortillas; 1/4 cup Salsa Verde; 1/4 cup Low-Fat Monterey Jack Cheese; 1/4 cup Black Beans; 1 tbsp Lime Juice; 1 tbsp Cilantro

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 tender shredded chicken wrapped in soft corn tortillas, smothered in a zesty salsa verde, and sprinkled with a touch of low-fat cheese and hearty black beans for texture. This dish brings a delightful balance of savory flavors and satisfying warmth, ideal for any mealtime.

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NUTRITION

Protein

38.1g

Fat

6.4g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast, shredded

2 Corn Tortillas

1/4 cup Salsa Verde

1/4 cup Low-Fat Monterey Jack Cheese

1/4 cup Black Beans

1 tbsp Lime Juice

1 tbsp Cilantro

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PREPARATION

1
Preheat your oven to 375°F.
2
Warm the corn tortillas in a dry skillet over medium heat until pliable.
3
Mix the shredded chicken with a little lime juice and chopped cilantro for enhanced flavor.
4
Spoon an even layer of shredded chicken onto each tortilla, add a small portion of black beans, and sprinkle with a bit of cheese.
5
Roll up the tortillas tightly and place them seam-side down in a small baking dish.
6
Pour the salsa verde evenly over the enchiladas and sprinkle with any remaining cheese.
7
Bake in the preheated oven for 15-20 minutes, until heated through and the cheese is slightly melted.
8
Garnish with additional cilantro and a squeeze of lime before serving.