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 filled with tender shredded chicken steeped in tangy salsa verde. Wrapped in soft corn tortillas and lightly topped with low-fat cheese, this dish brings a burst of flavor and a warming, comforting feel, perfect for a balanced dinner.

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NUTRITION

367kcal
Protein
44g
Fat
7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a saucepan with a splash of water and a pinch of salt, pepper, and cumin. Simmer until fully cooked (about 15-20 minutes). Remove and shred the chicken using two forks.

  • 3

    Mix the shredded chicken with 1/4 cup of salsa verde to integrate flavor.

  • 4

    Warm the corn tortillas on a dry skillet or in the microwave until pliable.

  • 5

    Fill each tortilla with a portion of shredded chicken, then roll them up and place seam-side down in a baking dish.

  • 6

    Pour the remaining salsa verde evenly over the enchiladas and sprinkle the low-fat shredded cheese on top.

  • 7

    Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.

  • 8

    Optionally, garnish with chopped cilantro 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

Enjoy these vibrant enchiladas filled with tender shredded chicken steeped in tangy salsa verde. Wrapped in soft corn tortillas and lightly topped with low-fat cheese, this dish brings a burst of flavor and a warming, comforting feel, perfect for a balanced dinner.

NUTRITION

367kcal
Protein
44g
Fat
7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a saucepan with a splash of water and a pinch of salt, pepper, and cumin. Simmer until fully cooked (about 15-20 minutes). Remove and shred the chicken using two forks.

  • 3

    Mix the shredded chicken with 1/4 cup of salsa verde to integrate flavor.

  • 4

    Warm the corn tortillas on a dry skillet or in the microwave until pliable.

  • 5

    Fill each tortilla with a portion of shredded chicken, then roll them up and place seam-side down in a baking dish.

  • 6

    Pour the remaining salsa verde evenly over the enchiladas and sprinkle the low-fat shredded cheese on top.

  • 7

    Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.

  • 8

    Optionally, garnish with chopped cilantro before serving.