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 classic enchiladas featuring tender shredded chicken bathed in a tangy salsa verde, wrapped in soft corn tortillas and topped with melted cheese and fresh cilantro. Each bite delivers a satisfying balance of savory flavors and a hint of spice, perfect for a comforting dinner.

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NUTRITION

305kcal
Protein
35.6g
Fat
10.5g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced Fat Shredded Cheese

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Place the chicken breast in a pot with a little water. Bring to a simmer and cook until fully cooked (about 15-20 minutes). Remove and shred using two forks.

  • 3

    In a large bowl, combine the shredded chicken with salsa verde. Add a pinch of salt and pepper if desired.

  • 4

    Lightly warm the corn tortillas in a pan or microwave to make them pliable.

  • 5

    Spoon an even amount of the chicken mixture onto each tortilla, roll them up and place seam-side down in a lightly greased baking dish.

  • 6

    Sprinkle the reduced fat shredded cheese evenly over the enchiladas.

  • 7

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

  • 8

    Garnish with fresh 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 classic enchiladas featuring tender shredded chicken bathed in a tangy salsa verde, wrapped in soft corn tortillas and topped with melted cheese and fresh cilantro. Each bite delivers a satisfying balance of savory flavors and a hint of spice, perfect for a comforting dinner.

NUTRITION

305kcal
Protein
35.6g
Fat
10.5g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced Fat Shredded Cheese

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Place the chicken breast in a pot with a little water. Bring to a simmer and cook until fully cooked (about 15-20 minutes). Remove and shred using two forks.

  • 3

    In a large bowl, combine the shredded chicken with salsa verde. Add a pinch of salt and pepper if desired.

  • 4

    Lightly warm the corn tortillas in a pan or microwave to make them pliable.

  • 5

    Spoon an even amount of the chicken mixture onto each tortilla, roll them up and place seam-side down in a lightly greased baking dish.

  • 6

    Sprinkle the reduced fat shredded cheese evenly over the enchiladas.

  • 7

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

  • 8

    Garnish with fresh cilantro before serving.