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 filled with tender, shredded chicken bathed in zesty salsa verde, wrapped in warm corn tortillas, and lightly topped with a sprinkle of low-fat cheese for a perfectly balanced meal.

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NUTRITION

324kcal
Protein
42.8g
Fat
7.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Cheese

1/2 Lime

2 tbsp Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a small pot and add water to cover. Bring to a simmer and cook until the chicken is fully cooked and tender, about 15-20 minutes. Once cooked, shred the chicken using two forks.

  • 3

    While the chicken is cooking, lightly warm the corn tortillas in a dry skillet over medium heat until they are pliable.

  • 4

    Mix the shredded chicken with half of the salsa verde, a squeeze of fresh lime juice, and chopped cilantro.

  • 5

    Spoon the chicken mixture evenly onto the center of each tortilla, roll them up, and place them seam-side down in a lightly greased baking dish.

  • 6

    Pour the remaining salsa verde over the enchiladas and sprinkle with the low-fat cheese.

  • 7

    Bake in the preheated oven for about 10-12 minutes until the cheese is melted and the dish is heated through.

  • 8

    Garnish with additional cilantro and a wedge of lime if desired 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

Enjoy these vibrant enchiladas filled with tender, shredded chicken bathed in zesty salsa verde, wrapped in warm corn tortillas, and lightly topped with a sprinkle of low-fat cheese for a perfectly balanced meal.

NUTRITION

324kcal
Protein
42.8g
Fat
7.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Cheese

1/2 Lime

2 tbsp Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a small pot and add water to cover. Bring to a simmer and cook until the chicken is fully cooked and tender, about 15-20 minutes. Once cooked, shred the chicken using two forks.

  • 3

    While the chicken is cooking, lightly warm the corn tortillas in a dry skillet over medium heat until they are pliable.

  • 4

    Mix the shredded chicken with half of the salsa verde, a squeeze of fresh lime juice, and chopped cilantro.

  • 5

    Spoon the chicken mixture evenly onto the center of each tortilla, roll them up, and place them seam-side down in a lightly greased baking dish.

  • 6

    Pour the remaining salsa verde over the enchiladas and sprinkle with the low-fat cheese.

  • 7

    Bake in the preheated oven for about 10-12 minutes until the cheese is melted and the dish is heated through.

  • 8

    Garnish with additional cilantro and a wedge of lime if desired before serving.