Name: Salsa Verde Shredded Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 2 Corn Tortillas; 1/3 cup Salsa Verde; 1/4 cup Reduced-Fat Cheddar Cheese, shredded; 1/4 cup Diced Onion; 2 Tbsp Cilantro; 1 Tbsp Lime Juice; 1 tsp Ground Cumin; 1 tsp Garlic Powder

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 tender shredded chicken smothered in tangy salsa verde, rolled in soft corn tortillas, and lightly finished with a sprinkle of reduced-fat cheddar cheese. This vibrant dish offers a burst of zesty flavor with a satisfying protein kick that's ideal for a nutritious dinner.

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NUTRITION

Protein

37.8g

Fat

6.9g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Cheddar Cheese, shredded

1/4 cup Diced Onion

2 Tbsp Cilantro

1 Tbsp Lime Juice

1 tsp Ground Cumin

1 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 375°F.
2
In a bowl, combine the shredded chicken with salsa verde, diced onion, ground cumin, garlic powder, lime juice, and cilantro.
3
Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
4
Place a portion of the chicken mixture in the center of each tortilla and roll them up tightly.
5
Arrange the rolled enchiladas in a baking dish and sprinkle the shredded reduced-fat cheddar cheese on top.
6
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the enchiladas are heated through.
7
Garnish with extra cilantro if desired and serve immediately.