Baked Chicken Enchiladas with Zesty Salsa Verde

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Chicken Enchiladas with Zesty Salsa Verde

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Zesty Salsa Verde

Savor the vibrant flavors of tender baked chicken wrapped in soft corn tortillas, layered with a tangy salsa verde, and lightly finished with melted cheese. This dish delivers a satisfying balance of lean protein and zesty freshness, perfect for a wholesome dinner.

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NUTRITION

377kcal
Protein
44.2g
Fat
13.9g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

3 medium Tomatillos

1 Jalapeño Pepper

2 slices Yellow Onion

2 tbsp Fresh Cilantro

2 tbsp Lime Juice

1/4 cup Shredded Cheddar Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt and pepper, then bake for 20-25 minutes or until fully cooked. Once cooked, shred the chicken using two forks.

  • 3

    Meanwhile, prepare the zesty salsa verde by placing tomatillos, jalapeño pepper, yellow onion, cilantro, and lime juice in a blender. Blend until smooth, adding a pinch of salt to taste.

  • 4

    Lightly warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.

  • 5

    Fill each tortilla with a portion of shredded chicken and drizzle a few spoonfuls of the salsa verde. Roll up the tortillas and place them seam side down in a baking dish.

  • 6

    Top the enchiladas with the remaining salsa verde and sprinkle with shredded cheddar cheese.

  • 7

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

  • 8

    Remove from the oven and serve warm.

Baked Chicken Enchiladas with Zesty Salsa Verde

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Chicken Enchiladas with Zesty Salsa Verde

YOUR SOLIN GENERATED RECIPE

Baked Chicken Enchiladas with Zesty Salsa Verde

Savor the vibrant flavors of tender baked chicken wrapped in soft corn tortillas, layered with a tangy salsa verde, and lightly finished with melted cheese. This dish delivers a satisfying balance of lean protein and zesty freshness, perfect for a wholesome dinner.

NUTRITION

377kcal
Protein
44.2g
Fat
13.9g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

3 medium Tomatillos

1 Jalapeño Pepper

2 slices Yellow Onion

2 tbsp Fresh Cilantro

2 tbsp Lime Juice

1/4 cup Shredded Cheddar Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt and pepper, then bake for 20-25 minutes or until fully cooked. Once cooked, shred the chicken using two forks.

  • 3

    Meanwhile, prepare the zesty salsa verde by placing tomatillos, jalapeño pepper, yellow onion, cilantro, and lime juice in a blender. Blend until smooth, adding a pinch of salt to taste.

  • 4

    Lightly warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.

  • 5

    Fill each tortilla with a portion of shredded chicken and drizzle a few spoonfuls of the salsa verde. Roll up the tortillas and place them seam side down in a baking dish.

  • 6

    Top the enchiladas with the remaining salsa verde and sprinkle with shredded cheddar cheese.

  • 7

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

  • 8

    Remove from the oven and serve warm.