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 tender shredded chicken enveloped in soft corn tortillas, smothered with a vibrant salsa verde and lightly finished with a sprinkle of low-fat cheese. Each bite bursts with zesty, fresh flavors complemented by aromatic cilantro and a squeeze of lime for an extra kick.

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NUTRITION

434kcal
Protein
54.2g
Fat
10.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz shredded chicken breast

2 corn tortillas

1/3 cup salsa verde

1 oz part-skim mozzarella

1 tbsp fresh cilantro

1 lime wedge

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PREPARATION

  • 1

    Preheat a medium skillet over medium heat and warm the corn tortillas for about 30 seconds on each side until they become pliable.

  • 2

    In a mixing bowl, combine the shredded chicken with the salsa verde, stirring until the chicken is evenly coated.

  • 3

    Place a warmed tortilla on a clean surface, spoon a generous portion of the chicken and salsa mixture in a line down the center, and sprinkle with low-fat cheese.

  • 4

    Roll the tortilla tightly around the filling and set aside. Repeat for the second tortilla.

  • 5

    Optional: For a warm, melty finish, place the rolled enchiladas in a non-stick pan over low heat for 2-3 minutes, flipping once until the cheese softens and the enchiladas heat through.

  • 6

    Garnish with freshly 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 tender shredded chicken enveloped in soft corn tortillas, smothered with a vibrant salsa verde and lightly finished with a sprinkle of low-fat cheese. Each bite bursts with zesty, fresh flavors complemented by aromatic cilantro and a squeeze of lime for an extra kick.

NUTRITION

434kcal
Protein
54.2g
Fat
10.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz shredded chicken breast

2 corn tortillas

1/3 cup salsa verde

1 oz part-skim mozzarella

1 tbsp fresh cilantro

1 lime wedge

PREPARATION

  • 1

    Preheat a medium skillet over medium heat and warm the corn tortillas for about 30 seconds on each side until they become pliable.

  • 2

    In a mixing bowl, combine the shredded chicken with the salsa verde, stirring until the chicken is evenly coated.

  • 3

    Place a warmed tortilla on a clean surface, spoon a generous portion of the chicken and salsa mixture in a line down the center, and sprinkle with low-fat cheese.

  • 4

    Roll the tortilla tightly around the filling and set aside. Repeat for the second tortilla.

  • 5

    Optional: For a warm, melty finish, place the rolled enchiladas in a non-stick pan over low heat for 2-3 minutes, flipping once until the cheese softens and the enchiladas heat through.

  • 6

    Garnish with freshly chopped cilantro and a squeeze of lime juice before serving.