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 and hearty enchiladas featuring tender shredded chicken smothered in tangy salsa verde, wrapped in warm corn tortillas and lightly finished with a sprinkle of reduced-fat cheddar cheese. A delightful meal perfect for breakfast, lunch, or dinner that brings a burst of fresh flavors to your table.

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NUTRITION

350kcal
Protein
46.5g
Fat
9.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1 piece (5 oz) Chicken Breast (~142g)

2 Corn Tortillas (~50g total)

0.33 cup Salsa Verde (~80g)

0.25 cup Reduced Fat Cheddar Cheese (~28g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks.

  • 3

    In a mixing bowl, combine the shredded chicken with the salsa verde until well coated.

  • 4

    Warm the corn tortillas in a skillet or microwave until pliable.

  • 5

    Place the chicken mixture onto each tortilla, sprinkle with reduced fat cheddar cheese, and roll them up tightly.

  • 6

    Arrange the enchiladas in a baking dish, seam side down.

  • 7

    Bake for 10-15 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 8

    Garnish with fresh cilantro or a squeeze of lime if desired, and serve warm.

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 and hearty enchiladas featuring tender shredded chicken smothered in tangy salsa verde, wrapped in warm corn tortillas and lightly finished with a sprinkle of reduced-fat cheddar cheese. A delightful meal perfect for breakfast, lunch, or dinner that brings a burst of fresh flavors to your table.

NUTRITION

350kcal
Protein
46.5g
Fat
9.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1 piece (5 oz) Chicken Breast (~142g)

2 Corn Tortillas (~50g total)

0.33 cup Salsa Verde (~80g)

0.25 cup Reduced Fat Cheddar Cheese (~28g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks.

  • 3

    In a mixing bowl, combine the shredded chicken with the salsa verde until well coated.

  • 4

    Warm the corn tortillas in a skillet or microwave until pliable.

  • 5

    Place the chicken mixture onto each tortilla, sprinkle with reduced fat cheddar cheese, and roll them up tightly.

  • 6

    Arrange the enchiladas in a baking dish, seam side down.

  • 7

    Bake for 10-15 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 8

    Garnish with fresh cilantro or a squeeze of lime if desired, and serve warm.