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 bursting with tender shredded chicken enveloped in flavorful salsa verde, nestled in soft whole wheat tortillas and topped with a modest sprinkle of reduced-fat cheese. A balanced dish that's satisfying and nutritious, perfect for a wholesome dinner.

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NUTRITION

465kcal
Protein
55g
Fat
11g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 cup shredded chicken breast (140g)

2 whole wheat tortillas (each ~28g)

0.5 cup salsa verde (120g)

0.25 cup reduced fat shredded cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lay out the whole wheat tortillas on a clean surface. Evenly distribute the shredded chicken on each tortilla.

  • 3

    Drizzle salsa verde over the chicken, ensuring each tortilla gets a rich layer of the savory sauce.

  • 4

    Sprinkle the reduced fat shredded cheese over the filling.

  • 5

    Roll up each tortilla tightly to form enchiladas and place them seam-side down in a lightly greased baking dish.

  • 6

    Bake for 15-20 minutes until the enchiladas are heated through and the cheese is just melted.

  • 7

    Serve warm, optionally garnished with a sprinkle of fresh cilantro or a squeeze of lime.

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 bursting with tender shredded chicken enveloped in flavorful salsa verde, nestled in soft whole wheat tortillas and topped with a modest sprinkle of reduced-fat cheese. A balanced dish that's satisfying and nutritious, perfect for a wholesome dinner.

NUTRITION

465kcal
Protein
55g
Fat
11g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 cup shredded chicken breast (140g)

2 whole wheat tortillas (each ~28g)

0.5 cup salsa verde (120g)

0.25 cup reduced fat shredded cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lay out the whole wheat tortillas on a clean surface. Evenly distribute the shredded chicken on each tortilla.

  • 3

    Drizzle salsa verde over the chicken, ensuring each tortilla gets a rich layer of the savory sauce.

  • 4

    Sprinkle the reduced fat shredded cheese over the filling.

  • 5

    Roll up each tortilla tightly to form enchiladas and place them seam-side down in a lightly greased baking dish.

  • 6

    Bake for 15-20 minutes until the enchiladas are heated through and the cheese is just melted.

  • 7

    Serve warm, optionally garnished with a sprinkle of fresh cilantro or a squeeze of lime.