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 enchiladas featuring tender, shredded chicken enveloped in a tangy salsa verde, wrapped in soft corn tortillas, and lightly topped with melted low-fat cheese. A burst of zesty flavors makes it a satisfying meal for any time of day.

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NUTRITION

236kcal
Protein
33.9g
Fat
5.3g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Cheddar Cheese (shredded)

Olive Oil Cooking Spray

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat a medium skillet over medium heat and lightly coat with olive oil cooking spray.

  • 2

    Season the chicken breast with salt and pepper. Sauté the chicken until fully cooked and lightly browned, about 6-8 minutes per side.

  • 3

    Remove the chicken from the pan and using two forks, shred the meat.

  • 4

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

  • 5

    Place a portion of shredded chicken in the center of each tortilla, drizzle with salsa verde, and sprinkle with low-fat cheddar cheese.

  • 6

    Roll the tortillas tightly to form enchiladas. Optionally, you can place them back in the skillet for a minute to help the cheese melt further.

  • 7

    Serve immediately, garnished with extra salsa verde 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 enchiladas featuring tender, shredded chicken enveloped in a tangy salsa verde, wrapped in soft corn tortillas, and lightly topped with melted low-fat cheese. A burst of zesty flavors makes it a satisfying meal for any time of day.

NUTRITION

236kcal
Protein
33.9g
Fat
5.3g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Cheddar Cheese (shredded)

Olive Oil Cooking Spray

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat a medium skillet over medium heat and lightly coat with olive oil cooking spray.

  • 2

    Season the chicken breast with salt and pepper. Sauté the chicken until fully cooked and lightly browned, about 6-8 minutes per side.

  • 3

    Remove the chicken from the pan and using two forks, shred the meat.

  • 4

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

  • 5

    Place a portion of shredded chicken in the center of each tortilla, drizzle with salsa verde, and sprinkle with low-fat cheddar cheese.

  • 6

    Roll the tortillas tightly to form enchiladas. Optionally, you can place them back in the skillet for a minute to help the cheese melt further.

  • 7

    Serve immediately, garnished with extra salsa verde if desired.