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 tender shredded chicken wrapped in warm corn tortillas, generously smothered in a tangy, vibrant salsa verde sauce, and lightly topped with melted reduced-fat cheese for a delightful and colorful meal.

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NUTRITION

358kcal
Protein
37g
Fat
9.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced-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 to make them pliable.

  • 3

    In a bowl, combine the shredded chicken with the salsa verde, ensuring the chicken is evenly coated.

  • 4

    Place the chicken mixture evenly onto each tortilla and roll them up tightly.

  • 5

    Arrange the rolled tortillas in a baking dish and sprinkle the reduced-fat shredded cheese over the top.

  • 6

    Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.

  • 7

    Remove from the oven and serve warm.

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 tender shredded chicken wrapped in warm corn tortillas, generously smothered in a tangy, vibrant salsa verde sauce, and lightly topped with melted reduced-fat cheese for a delightful and colorful meal.

NUTRITION

358kcal
Protein
37g
Fat
9.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Shredded Chicken

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet or microwave to make them pliable.

  • 3

    In a bowl, combine the shredded chicken with the salsa verde, ensuring the chicken is evenly coated.

  • 4

    Place the chicken mixture evenly onto each tortilla and roll them up tightly.

  • 5

    Arrange the rolled tortillas in a baking dish and sprinkle the reduced-fat shredded cheese over the top.

  • 6

    Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.

  • 7

    Remove from the oven and serve warm.