Name: Salsa Verde Shredded Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken Breast; 2 Corn Tortillas; 1/4 cup Salsa Verde; 1/4 cup Low-Fat Shredded Cheese; 2 tbsp 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 these vibrant enchiladas filled with tender shredded chicken enveloped in a tangy salsa verde and lightly finished with a sprinkle of low‐fat cheese. Perfectly balanced for a satisfying dinner that delivers robust flavors with clean ingredients.

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NUTRITION

Protein

37.6g

Fat

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 tbsp Fresh Cilantro

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PREPARATION

1
Preheat your oven to 375°F.
2
Shred the cooked chicken breast using two forks.
3
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
4
Mix the shredded chicken with salsa verde in a bowl until well combined.
5
Spoon the chicken mixture evenly onto each tortilla and roll them up tightly.
6
Place the enchiladas seam-side down in a lightly greased baking dish.
7
Sprinkle the low-fat shredded cheese over the top.
8
Bake in the preheated oven for 10-12 minutes, or until the cheese has melted and the enchiladas are heated through.
9
Garnish with fresh cilantro and serve immediately.