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; 1/2 cup Salsa Verde; 1/4 cup Low-Fat Shredded Cheese; 1 tsp Olive Oil; 1/4 medium Red Onion, diced; 1 clove Garlic, minced

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 a delightful mix of tender shredded chicken enveloped in warm corn tortillas and smothered in a vibrant salsa verde. This dish is perfectly balanced with melted low-fat cheese, a hint of sautéed red onion and garlic, and a touch of olive oil to elevate the flavors. The enchiladas boast a satisfying blend of protein and wholesome ingredients, making them a nourishing choice for a balanced meal.

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NUTRITION

Protein

44.5g

Fat

14g

Carbs

34.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

1/4 medium Red Onion, diced

1 clove Garlic, minced

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PREPARATION

1
Preheat a skillet over medium heat and add 1 teaspoon of olive oil.
2
Sauté the diced red onion and minced garlic until soft and fragrant, about 2-3 minutes.
3
Add the shredded chicken to the skillet and stir until heated through.
4
Warm the corn tortillas in a separate pan or microwave until pliable.
5
Spoon a portion of the chicken mixture onto each tortilla, drizzle a few tablespoons of salsa verde, and sprinkle with low-fat shredded cheese.
6
Roll each tortilla tightly into an enchilada and place them in a baking dish.
7
Top the enchiladas with any remaining salsa verde and a light sprinkle of cheese.
8
Optional: Bake in a preheated oven at 375°F for about 8-10 minutes until the cheese melts, or enjoy immediately as a warm, satisfying meal.