Name: Salsa Verde Shredded Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shredded Chicken Breast (170 g); 2 small Corn Tortillas (48 g total); 1/2 cup Salsa Verde (120 g); 1/4 cup Reduced-Fat Shredded Cheese (28 g); 2 tbsp Chopped Onion (20 g); 1 tsp Cumin (2.3 g); Salt and Pepper to taste

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 homemade salsa verde. Perfectly balanced with a warm blend of savory spices and melted low-fat cheese, this dish delivers a satisfying burst of flavor without compromising on your nutritional goals.

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NUTRITION

Protein

46.7g

Fat

10.4g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Shredded Chicken Breast (170 g)

2 small Corn Tortillas (48 g total)

1/2 cup Salsa Verde (120 g)

1/4 cup Reduced-Fat Shredded Cheese (28 g)

2 tbsp Chopped Onion (20 g)

1 tsp Cumin (2.3 g)

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a medium bowl, combine the shredded chicken, chopped onion, cumin, salt, and pepper. Mix well to incorporate the flavors.
3
Warm the corn tortillas in a dry skillet or in the microwave until pliable.
4
Spoon an even portion of the chicken mixture onto each tortilla, roll them up tightly, and place seam-side down in a lightly greased baking dish.
5
Pour the salsa verde evenly over the top of the enchiladas, ensuring they are well covered.
6
Sprinkle the reduced-fat shredded cheese over the dish.
7
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and the enchiladas are heated through.
8
Serve hot and enjoy your nutritious and flavorful meal.