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 enveloped in soft corn tortillas, smothered in tangy salsa verde and lightly melted part-skim mozzarella. This dish offers a delightful melding of zesty, savory, and herby accents perfect for a balanced dinner.

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NUTRITION

303kcal
Protein
41.6g
Fat
7g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shredded Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/8 cup Part-Skim Mozzarella Cheese

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 3

    In a bowl, mix the shredded chicken with salsa verde, ensuring the chicken is well coated.

  • 4

    Place a portion of the chicken and salsa mixture down the center of each tortilla.

  • 5

    Sprinkle a light layer of part-skim mozzarella cheese over the filling.

  • 6

    Roll up the tortillas and place them seam-side down in a baking dish.

  • 7

    Sprinkle additional mozzarella cheese on top if desired and cover the dish with foil.

  • 8

    Bake for 15-20 minutes until heated through and the cheese is slightly melted.

  • 9

    Garnish with fresh 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

Savor the vibrant flavors of tender shredded chicken enveloped in soft corn tortillas, smothered in tangy salsa verde and lightly melted part-skim mozzarella. This dish offers a delightful melding of zesty, savory, and herby accents perfect for a balanced dinner.

NUTRITION

303kcal
Protein
41.6g
Fat
7g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shredded Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/8 cup Part-Skim Mozzarella Cheese

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 3

    In a bowl, mix the shredded chicken with salsa verde, ensuring the chicken is well coated.

  • 4

    Place a portion of the chicken and salsa mixture down the center of each tortilla.

  • 5

    Sprinkle a light layer of part-skim mozzarella cheese over the filling.

  • 6

    Roll up the tortillas and place them seam-side down in a baking dish.

  • 7

    Sprinkle additional mozzarella cheese on top if desired and cover the dish with foil.

  • 8

    Bake for 15-20 minutes until heated through and the cheese is slightly melted.

  • 9

    Garnish with fresh cilantro before serving.