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, flavorful enchiladas filled with tender shredded chicken tossed in a lively salsa verde, wrapped in warm corn tortillas, and lightly finished with a sprinkle of low-fat cheese. This balanced dish is a comforting, satisfying meal perfect for any time of the day.

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NUTRITION

271kcal
Protein
34.9g
Fat
6.4g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/3 cup Low-Fat Shredded Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks or your hands.

  • 3

    Mix the shredded chicken with the salsa verde in a bowl until well combined.

  • 4

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

  • 5

    Place an equal amount of the chicken mixture onto each tortilla and sprinkle with low-fat shredded cheese.

  • 6

    Roll the tortillas tightly into enchiladas and arrange them in a lightly greased oven-safe dish.

  • 7

    Bake in the preheated oven for about 10-12 minutes, until the cheese is melted and the enchiladas are heated through.

  • 8

    Serve warm, optionally garnished with extra salsa verde or fresh cilantro.

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, flavorful enchiladas filled with tender shredded chicken tossed in a lively salsa verde, wrapped in warm corn tortillas, and lightly finished with a sprinkle of low-fat cheese. This balanced dish is a comforting, satisfying meal perfect for any time of the day.

NUTRITION

271kcal
Protein
34.9g
Fat
6.4g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/3 cup Low-Fat Shredded Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks or your hands.

  • 3

    Mix the shredded chicken with the salsa verde in a bowl until well combined.

  • 4

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

  • 5

    Place an equal amount of the chicken mixture onto each tortilla and sprinkle with low-fat shredded cheese.

  • 6

    Roll the tortillas tightly into enchiladas and arrange them in a lightly greased oven-safe dish.

  • 7

    Bake in the preheated oven for about 10-12 minutes, until the cheese is melted and the enchiladas are heated through.

  • 8

    Serve warm, optionally garnished with extra salsa verde or fresh cilantro.