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 featuring tender shredded chicken smothered in zesty salsa verde, nestled in warm corn tortillas and lightly topped with low-fat cheese. This dish offers a bright mix of textures and bold flavors perfect for a wholesome meal any time of the day.

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NUTRITION

302kcal
Protein
41.7g
Fat
11.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Mexican Cheese

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Season the chicken breast lightly with salt and pepper, then sear it on both sides until golden and cooked through.

  • 3

    Allow the chicken to cool slightly, then shred it using two forks.

  • 4

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

  • 5

    Spread a thin layer of salsa verde in the center of each tortilla, add a generous portion of shredded chicken, sprinkle with low-fat cheese, and drizzle a little extra salsa verde if desired.

  • 6

    Roll the tortillas tightly and arrange them seam-side down in a baking dish.

  • 7

    Optional: Drizzle a little more salsa verde over the top and bake in a preheated oven at 375°F for 8-10 minutes until the cheese melts and the enchiladas are heated through.

  • 8

    Serve warm and enjoy your flavorful meal.

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 featuring tender shredded chicken smothered in zesty salsa verde, nestled in warm corn tortillas and lightly topped with low-fat cheese. This dish offers a bright mix of textures and bold flavors perfect for a wholesome meal any time of the day.

NUTRITION

302kcal
Protein
41.7g
Fat
11.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Mexican Cheese

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Season the chicken breast lightly with salt and pepper, then sear it on both sides until golden and cooked through.

  • 3

    Allow the chicken to cool slightly, then shred it using two forks.

  • 4

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

  • 5

    Spread a thin layer of salsa verde in the center of each tortilla, add a generous portion of shredded chicken, sprinkle with low-fat cheese, and drizzle a little extra salsa verde if desired.

  • 6

    Roll the tortillas tightly and arrange them seam-side down in a baking dish.

  • 7

    Optional: Drizzle a little more salsa verde over the top and bake in a preheated oven at 375°F for 8-10 minutes until the cheese melts and the enchiladas are heated through.

  • 8

    Serve warm and enjoy your flavorful meal.