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 bursting with tender shredded chicken smothered in tangy salsa verde, wrapped in warm corn tortillas, and lightly topped with melted cheese. A satisfying, balanced meal perfect for any time of day.

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NUTRITION

306kcal
Protein
36.1g
Fat
7.1g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Shredded Low-Fat Cheese

1/4 medium Red Onion, diced

1 Garlic clove, minced

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat a skillet over medium heat. Sauté the diced red onion and minced garlic with a splash of water or a light drizzle of olive oil spray until soft and aromatic.

  • 2

    Add the shredded chicken breast to the skillet. Season lightly with salt and pepper if desired, and heat through for 3-4 minutes.

  • 3

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

  • 4

    Place the warmed tortilla on a clean surface. Spoon a portion of the heated chicken mixture onto the center of the tortilla, drizzle with salsa verde, and sprinkle shredded low-fat cheese on top.

  • 5

    Fold the sides of the tortilla over the filling and roll tightly to form an enchilada.

  • 6

    Optional: Place the rolled enchiladas in a baking dish and heat in a preheated oven at 375°F for 5 minutes to let the cheese melt further.

  • 7

    Drizzle a little lime juice over the enchiladas before serving for a burst of freshness.

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 bursting with tender shredded chicken smothered in tangy salsa verde, wrapped in warm corn tortillas, and lightly topped with melted cheese. A satisfying, balanced meal perfect for any time of day.

NUTRITION

306kcal
Protein
36.1g
Fat
7.1g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Shredded Low-Fat Cheese

1/4 medium Red Onion, diced

1 Garlic clove, minced

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat a skillet over medium heat. Sauté the diced red onion and minced garlic with a splash of water or a light drizzle of olive oil spray until soft and aromatic.

  • 2

    Add the shredded chicken breast to the skillet. Season lightly with salt and pepper if desired, and heat through for 3-4 minutes.

  • 3

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

  • 4

    Place the warmed tortilla on a clean surface. Spoon a portion of the heated chicken mixture onto the center of the tortilla, drizzle with salsa verde, and sprinkle shredded low-fat cheese on top.

  • 5

    Fold the sides of the tortilla over the filling and roll tightly to form an enchilada.

  • 6

    Optional: Place the rolled enchiladas in a baking dish and heat in a preheated oven at 375°F for 5 minutes to let the cheese melt further.

  • 7

    Drizzle a little lime juice over the enchiladas before serving for a burst of freshness.