Name: Salsa Verde Shredded Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz shredded chicken breast; 2 corn tortillas; 1/3 cup salsa verde; 1/4 cup low-fat shredded cheddar cheese; 1 tbsp nonfat Greek yogurt; 2 tbsp chopped fresh cilantro; 1 tbsp lime juice

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 these zesty, flavorful enchiladas filled with tender shredded chicken and smothered in vibrant salsa verde. Wrapped in soft corn tortillas and topped with a sprinkle of melted low-fat cheddar cheese, fresh cilantro, and a dollop of tangy Greek yogurt, this dish delivers a satisfying blend of textures and a bright, fresh finish.

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NUTRITION

Protein

38.7g

Fat

9.8g

Carbs

18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

2 corn tortillas

1/3 cup salsa verde

1/4 cup low-fat shredded cheddar cheese

1 tbsp nonfat Greek yogurt

2 tbsp chopped fresh cilantro

1 tbsp lime juice

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PREPARATION

1
Preheat your oven to 375°F.
2
Warm the corn tortillas on a skillet over medium heat for 30 seconds on each side to make them pliable.
3
In a bowl, mix the shredded chicken with salsa verde and a squeeze of lime juice to evenly coat the chicken.
4
Place the salsa-verde chicken mixture in the center of each tortilla and roll them up tightly.
5
Arrange the rolled enchiladas in a baking dish. Sprinkle the low-fat cheddar cheese evenly over the top.
6
Bake in the preheated oven for about 15 minutes until the cheese has melted and the enchiladas are heated through.
7
Garnish with chopped fresh cilantro and a dollop of nonfat Greek yogurt before serving.