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 filled with tender shredded chicken, lightly melted low-fat cheese, and a zesty salsa verde, all wrapped in warm, soft corn tortillas. This dish delivers a satisfying blend of flavors and textures perfect for any meal.

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NUTRITION

318kcal
Protein
44.7g
Fat
5.6g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (shredded)

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/4 cup Salsa Verde

1/2 medium Onion, chopped

1 clove Garlic, minced

2 tbsp Fresh Cilantro, chopped

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a skillet over medium heat, sauté the chopped onion and minced garlic until fragrant and softened.

  • 3

    Add the shredded chicken to the skillet and stir in half of the salsa verde. Heat through for 3-4 minutes.

  • 4

    Warm the corn tortillas in a dry pan for about 30 seconds on each side until pliable.

  • 5

    Spoon the chicken mixture evenly onto each tortilla, top with a sprinkle of low-fat cheese and a drizzle of the remaining salsa verde.

  • 6

    Roll each tortilla tightly and place them seam-side down in a baking dish.

  • 7

    Bake in the preheated oven for 10-12 minutes, allowing the cheese to melt and the enchiladas to heat through.

  • 8

    Garnish with freshly chopped cilantro 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 and hearty enchiladas filled with tender shredded chicken, lightly melted low-fat cheese, and a zesty salsa verde, all wrapped in warm, soft corn tortillas. This dish delivers a satisfying blend of flavors and textures perfect for any meal.

NUTRITION

318kcal
Protein
44.7g
Fat
5.6g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (shredded)

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/4 cup Salsa Verde

1/2 medium Onion, chopped

1 clove Garlic, minced

2 tbsp Fresh Cilantro, chopped

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a skillet over medium heat, sauté the chopped onion and minced garlic until fragrant and softened.

  • 3

    Add the shredded chicken to the skillet and stir in half of the salsa verde. Heat through for 3-4 minutes.

  • 4

    Warm the corn tortillas in a dry pan for about 30 seconds on each side until pliable.

  • 5

    Spoon the chicken mixture evenly onto each tortilla, top with a sprinkle of low-fat cheese and a drizzle of the remaining salsa verde.

  • 6

    Roll each tortilla tightly and place them seam-side down in a baking dish.

  • 7

    Bake in the preheated oven for 10-12 minutes, allowing the cheese to melt and the enchiladas to heat through.

  • 8

    Garnish with freshly chopped cilantro before serving.