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 a vibrant twist on enchiladas featuring tender shredded chicken bathed in tangy salsa verde, wrapped in warm corn tortillas and lightly finished with a sprinkle of low‐fat cheese. Each bite bursts with flavor, combining the zest of lime and freshness of cilantro for a satisfying meal that perfectly balances protein and calories.

Try 7 days free, then $12.99 / mo.

NUTRITION

304kcal
Protein
41.2g
Fat
6.5g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/8 cup Low-Fat Cheese

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a small pot with a few spoonfuls of salsa verde and a splash of water. Bring to a simmer, cover, and cook until the chicken is tender and fully cooked (about 20 minutes).

  • 3

    Remove the chicken from the pot and shred it using two forks.

  • 4

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.

  • 5

    Layer shredded chicken onto each tortilla, drizzle a small amount of additional salsa verde, and sprinkle with low-fat cheese.

  • 6

    Roll up the tortillas and place them seam-side down in an oven-safe dish. Spoon a little extra salsa verde over the top.

  • 7

    Bake the enchiladas in the preheated oven for about 5-7 minutes, just until the cheese melts.

  • 8

    Finish with a squeeze of fresh lime juice and garnish with chopped cilantro 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 a vibrant twist on enchiladas featuring tender shredded chicken bathed in tangy salsa verde, wrapped in warm corn tortillas and lightly finished with a sprinkle of low‐fat cheese. Each bite bursts with flavor, combining the zest of lime and freshness of cilantro for a satisfying meal that perfectly balances protein and calories.

NUTRITION

304kcal
Protein
41.2g
Fat
6.5g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/8 cup Low-Fat Cheese

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a small pot with a few spoonfuls of salsa verde and a splash of water. Bring to a simmer, cover, and cook until the chicken is tender and fully cooked (about 20 minutes).

  • 3

    Remove the chicken from the pot and shred it using two forks.

  • 4

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.

  • 5

    Layer shredded chicken onto each tortilla, drizzle a small amount of additional salsa verde, and sprinkle with low-fat cheese.

  • 6

    Roll up the tortillas and place them seam-side down in an oven-safe dish. Spoon a little extra salsa verde over the top.

  • 7

    Bake the enchiladas in the preheated oven for about 5-7 minutes, just until the cheese melts.

  • 8

    Finish with a squeeze of fresh lime juice and garnish with chopped cilantro before serving.