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 comforting enchiladas featuring tender shredded chicken smothered in tangy salsa verde, wrapped in soft corn tortillas and topped with a sprinkle of melty low-fat cheese. Perfect for any meal, each bite delivers a delightful balance of savory chicken, fresh salsa, and a hint of spice.

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NUTRITION

453kcal
Protein
46.6g
Fat
10g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

3 small Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 3

    Mix the shredded chicken with half of the salsa verde in a bowl.

  • 4

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

  • 5

    Spread the remaining salsa verde over the top of the enchiladas and sprinkle evenly with low-fat shredded cheese.

  • 6

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

  • 7

    Remove from the oven and serve warm, garnished with any additional toppings if desired.

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 comforting enchiladas featuring tender shredded chicken smothered in tangy salsa verde, wrapped in soft corn tortillas and topped with a sprinkle of melty low-fat cheese. Perfect for any meal, each bite delivers a delightful balance of savory chicken, fresh salsa, and a hint of spice.

NUTRITION

453kcal
Protein
46.6g
Fat
10g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

3 small Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 3

    Mix the shredded chicken with half of the salsa verde in a bowl.

  • 4

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

  • 5

    Spread the remaining salsa verde over the top of the enchiladas and sprinkle evenly with low-fat shredded cheese.

  • 6

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

  • 7

    Remove from the oven and serve warm, garnished with any additional toppings if desired.