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 bright and flavorful enchiladas filled with tender shredded chicken, smothered in a tangy salsa verde and topped with a sprinkle of low-fat cheese. A balanced meal perfect for any time of the day, delivering vibrant taste with satisfying texture.

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NUTRITION

299kcal
Protein
36.7g
Fat
8.3g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

1 tablespoon Cilantro

1 tablespoon Lime Juice

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the chicken breast by boiling with a pinch of salt until fully cooked, then shred using two forks.

  • 3

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

  • 4

    Mix the shredded chicken with half of the salsa verde for extra flavor.

  • 5

    Place the chicken mixture onto each tortilla, roll them up tightly, and arrange them seam-side down in a baking dish.

  • 6

    Drizzle the remaining salsa verde over the enchiladas and sprinkle with low-fat shredded cheese.

  • 7

    Bake in the oven for 10-12 minutes until the cheese is slightly melted and the dish is heated through.

  • 8

    Finish by garnishing with chopped cilantro and a squeeze of lime juice before serving.

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 bright and flavorful enchiladas filled with tender shredded chicken, smothered in a tangy salsa verde and topped with a sprinkle of low-fat cheese. A balanced meal perfect for any time of the day, delivering vibrant taste with satisfying texture.

NUTRITION

299kcal
Protein
36.7g
Fat
8.3g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

1 tablespoon Cilantro

1 tablespoon Lime Juice

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the chicken breast by boiling with a pinch of salt until fully cooked, then shred using two forks.

  • 3

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

  • 4

    Mix the shredded chicken with half of the salsa verde for extra flavor.

  • 5

    Place the chicken mixture onto each tortilla, roll them up tightly, and arrange them seam-side down in a baking dish.

  • 6

    Drizzle the remaining salsa verde over the enchiladas and sprinkle with low-fat shredded cheese.

  • 7

    Bake in the oven for 10-12 minutes until the cheese is slightly melted and the dish is heated through.

  • 8

    Finish by garnishing with chopped cilantro and a squeeze of lime juice before serving.