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

Savor the vibrant flavors of tender shredded chicken embraced by warm corn tortillas, drizzled with tangy salsa verde and complemented by hearty black beans. This dish brings a festive burst of color and taste, perfect for a satisfying meal any time of day.

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NUTRITION

298kcal
Protein
38.2g
Fat
4.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, shredded

2 Corn Tortillas

1/4 cup Salsa Verde

1/4 cup Black Beans, rinsed

2 Tbsp Fresh Cilantro

1 Tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.

  • 3

    In a bowl, combine the shredded chicken and black beans. Add a splash of lime juice and toss gently.

  • 4

    Place a generous amount of the chicken and bean mixture onto each tortilla, then roll them tightly.

  • 5

    Arrange the rolled tortillas in an oven-safe dish and spoon the salsa verde evenly over the top.

  • 6

    Bake in the preheated oven for 10-12 minutes until heated through and the flavors meld.

  • 7

    Garnish with fresh cilantro and an additional squeeze of lime juice 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

Savor the vibrant flavors of tender shredded chicken embraced by warm corn tortillas, drizzled with tangy salsa verde and complemented by hearty black beans. This dish brings a festive burst of color and taste, perfect for a satisfying meal any time of day.

NUTRITION

298kcal
Protein
38.2g
Fat
4.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, shredded

2 Corn Tortillas

1/4 cup Salsa Verde

1/4 cup Black Beans, rinsed

2 Tbsp Fresh Cilantro

1 Tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.

  • 3

    In a bowl, combine the shredded chicken and black beans. Add a splash of lime juice and toss gently.

  • 4

    Place a generous amount of the chicken and bean mixture onto each tortilla, then roll them tightly.

  • 5

    Arrange the rolled tortillas in an oven-safe dish and spoon the salsa verde evenly over the top.

  • 6

    Bake in the preheated oven for 10-12 minutes until heated through and the flavors meld.

  • 7

    Garnish with fresh cilantro and an additional squeeze of lime juice before serving.