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 flavorful enchiladas filled with tender shredded chicken smothered in a tangy salsa verde, wrapped in soft corn tortillas and topped with a sprinkle of low-fat cheese. Each bite is a delightful balance of smoky, savory, and refreshing zest that makes it a satisfying meal for breakfast, lunch, or dinner.

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NUTRITION

275kcal
Protein
35.7g
Fat
8.2g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

3 ounces shredded chicken breast

2 corn tortillas

1/4 cup salsa verde

1/4 cup low-fat shredded Monterey Jack cheese

1 tablespoon fresh cilantro

1 lime wedge

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the shredded chicken in a small saucepan with the salsa verde over low heat until heated through.

  • 3

    Lightly warm the corn tortillas in a skillet or microwave to make them flexible.

  • 4

    Divide the chicken mixture evenly between the tortillas, placing it in the center of each tortilla.

  • 5

    Sprinkle a little shredded cheese over the chicken before tightly rolling the tortillas.

  • 6

    Place the rolled enchiladas seam side down in a baking dish.

  • 7

    Sprinkle any remaining cheese over the top and cover with foil.

  • 8

    Bake in the preheated oven for about 15 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 9

    Garnish with chopped fresh cilantro and a squeeze of lime 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 flavorful enchiladas filled with tender shredded chicken smothered in a tangy salsa verde, wrapped in soft corn tortillas and topped with a sprinkle of low-fat cheese. Each bite is a delightful balance of smoky, savory, and refreshing zest that makes it a satisfying meal for breakfast, lunch, or dinner.

NUTRITION

275kcal
Protein
35.7g
Fat
8.2g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

3 ounces shredded chicken breast

2 corn tortillas

1/4 cup salsa verde

1/4 cup low-fat shredded Monterey Jack cheese

1 tablespoon fresh cilantro

1 lime wedge

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the shredded chicken in a small saucepan with the salsa verde over low heat until heated through.

  • 3

    Lightly warm the corn tortillas in a skillet or microwave to make them flexible.

  • 4

    Divide the chicken mixture evenly between the tortillas, placing it in the center of each tortilla.

  • 5

    Sprinkle a little shredded cheese over the chicken before tightly rolling the tortillas.

  • 6

    Place the rolled enchiladas seam side down in a baking dish.

  • 7

    Sprinkle any remaining cheese over the top and cover with foil.

  • 8

    Bake in the preheated oven for about 15 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 9

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