Name: Salsa Verde Shredded Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 2 Corn Tortillas; 1/2 cup Salsa Verde; 1/4 cup Low-Fat Shredded Cheese; 2 tablespoons Plain Nonfat Greek Yogurt; 2 tablespoons Fresh 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 a vibrant twist on classic enchiladas featuring tender shredded chicken bathed in bright salsa verde, wrapped in soft corn tortillas, and garnished with a light sprinkle of low-fat cheese and a dollop of creamy Greek yogurt. It’s a balanced, satisfying meal that delivers a burst of flavor in every bite.

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NUTRITION

Protein

37.6g

Fat

6.1g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 tablespoons Plain Nonfat Greek Yogurt

2 tablespoons Fresh Cilantro

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PREPARATION

1
Preheat the oven to 375°F.
2
Shred the cooked chicken breast using two forks.
3
In a bowl, mix the shredded chicken with salsa verde until well combined.
4
Warm the corn tortillas in a microwave or on a skillet until pliable.
5
Spoon a generous amount of the chicken and salsa mixture onto each tortilla and roll them up tightly.
6
Place the rolled enchiladas in a baking dish, seam side down.
7
Sprinkle low-fat shredded cheese over the top of the enchiladas.
8
Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchiladas are heated through.
9
Garnish with a dollop of Greek yogurt and a sprinkle of fresh cilantro before serving.