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

Savor these wholesome enchiladas filled with tender shredded chicken, vibrant salsa verde, protein-packed black beans, and a sprinkle of low‐fat cheese, all wrapped in warm whole wheat tortillas. This dish brings a delightful balance of flavors and textures that make each bite a satisfying, nutritious experience.

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NUTRITION

882kcal
Protein
106.9g
Fat
20.1g
Carbs
76.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

4 Whole Wheat Tortillas

1 cup Salsa Verde

1/2 cup Low-Fat Cheese (shredded)

1/2 cup Black Beans

1/2 small Onion, diced

1 teaspoon Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium saucepan, heat a small amount of water and sauté the diced onion with a teaspoon of ground cumin until soft and fragrant. Season lightly with salt and pepper.

  • 3

    Shred the cooked chicken breast using two forks. Mix the shredded chicken with the sautéed onions and add half of the salsa verde. Stir until well combined.

  • 4

    Warm the whole wheat tortillas briefly in a dry pan or microwave until soft and pliable.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla. Top with a few spoonfuls of black beans and a sprinkle of low-fat cheese.

  • 6

    Roll each tortilla tightly and arrange them in a baking dish. Pour the remaining salsa verde over the enchiladas, ensuring they are evenly covered.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 8

    Serve warm and enjoy this balanced meal that delivers approximately 53 grams of protein and around 437 calories per 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

Savor these wholesome enchiladas filled with tender shredded chicken, vibrant salsa verde, protein-packed black beans, and a sprinkle of low‐fat cheese, all wrapped in warm whole wheat tortillas. This dish brings a delightful balance of flavors and textures that make each bite a satisfying, nutritious experience.

NUTRITION

882kcal
Protein
106.9g
Fat
20.1g
Carbs
76.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

4 Whole Wheat Tortillas

1 cup Salsa Verde

1/2 cup Low-Fat Cheese (shredded)

1/2 cup Black Beans

1/2 small Onion, diced

1 teaspoon Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium saucepan, heat a small amount of water and sauté the diced onion with a teaspoon of ground cumin until soft and fragrant. Season lightly with salt and pepper.

  • 3

    Shred the cooked chicken breast using two forks. Mix the shredded chicken with the sautéed onions and add half of the salsa verde. Stir until well combined.

  • 4

    Warm the whole wheat tortillas briefly in a dry pan or microwave until soft and pliable.

  • 5

    Place a portion of the chicken mixture in the center of each tortilla. Top with a few spoonfuls of black beans and a sprinkle of low-fat cheese.

  • 6

    Roll each tortilla tightly and arrange them in a baking dish. Pour the remaining salsa verde over the enchiladas, ensuring they are evenly covered.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the cheese has melted and the enchiladas are heated through.

  • 8

    Serve warm and enjoy this balanced meal that delivers approximately 53 grams of protein and around 437 calories per serving.