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 traditional enchiladas featuring tender shredded chicken embraced by warm corn tortillas and smothered in tangy salsa verde. Topped with a sprinkle of low-fat cheese, these enchiladas deliver a delightful balance of flavors, textures, and a satisfying finish perfect for any meal of the day.

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NUTRITION

403kcal
Protein
40.1g
Fat
12.5g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Mexican Blend Cheese

2 Tbsp Fresh Cilantro (optional)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas on a dry skillet for about 30 seconds on each side to make them pliable.

  • 3

    Mix the shredded chicken with the salsa verde in a bowl, ensuring the chicken is well coated.

  • 4

    Place an equal portion of the chicken mixture in the center of each tortilla, roll them tightly, and arrange them seam-side down in a lightly greased baking dish.

  • 5

    Sprinkle the low-fat Mexican blend cheese evenly over the enchiladas.

  • 6

    Bake in the preheated oven for about 15-20 minutes until the cheese is melted and bubbly.

  • 7

    Garnish with fresh cilantro if desired, and serve warm.

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 traditional enchiladas featuring tender shredded chicken embraced by warm corn tortillas and smothered in tangy salsa verde. Topped with a sprinkle of low-fat cheese, these enchiladas deliver a delightful balance of flavors, textures, and a satisfying finish perfect for any meal of the day.

NUTRITION

403kcal
Protein
40.1g
Fat
12.5g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Mexican Blend Cheese

2 Tbsp Fresh Cilantro (optional)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas on a dry skillet for about 30 seconds on each side to make them pliable.

  • 3

    Mix the shredded chicken with the salsa verde in a bowl, ensuring the chicken is well coated.

  • 4

    Place an equal portion of the chicken mixture in the center of each tortilla, roll them tightly, and arrange them seam-side down in a lightly greased baking dish.

  • 5

    Sprinkle the low-fat Mexican blend cheese evenly over the enchiladas.

  • 6

    Bake in the preheated oven for about 15-20 minutes until the cheese is melted and bubbly.

  • 7

    Garnish with fresh cilantro if desired, and serve warm.