Creamy Salsa Verde Chicken Enchiladas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Salsa Verde Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Salsa Verde Chicken Enchiladas

Savor these delightful enchiladas featuring tender shredded chicken smothered in a zesty salsa verde and enriched with a creamy blend of nonfat Greek yogurt and a light sprinkle of cheese. Wrapped in soft corn tortillas, each bite offers a balance of tangy, creamy, and fresh flavors with a hint of spice for a warming, nutritious meal.

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NUTRITION

313kcal
Protein
42.1g
Fat
8.8g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Nonfat Greek Yogurt

1/2 cup Salsa Verde

1/8 cup Shredded Monterrey Jack Cheese

2 tablespoons Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt and pepper, then cook in a non-stick skillet over medium heat until fully cooked (approximately 6-8 minutes per side). Once cooked, shred the chicken using two forks.

  • 3

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 4

    In a bowl, mix the shredded chicken with salsa verde and nonfat Greek yogurt for a creamy texture.

  • 5

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

  • 6

    Sprinkle the shredded Monterrey Jack cheese over the top of the enchiladas.

  • 7

    Bake in the preheated oven for about 10-12 minutes until the cheese has melted and the dish is heated through.

  • 8

    Garnish with fresh cilantro before serving.

Creamy Salsa Verde Chicken Enchiladas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Salsa Verde Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Creamy Salsa Verde Chicken Enchiladas

Savor these delightful enchiladas featuring tender shredded chicken smothered in a zesty salsa verde and enriched with a creamy blend of nonfat Greek yogurt and a light sprinkle of cheese. Wrapped in soft corn tortillas, each bite offers a balance of tangy, creamy, and fresh flavors with a hint of spice for a warming, nutritious meal.

NUTRITION

313kcal
Protein
42.1g
Fat
8.8g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Nonfat Greek Yogurt

1/2 cup Salsa Verde

1/8 cup Shredded Monterrey Jack Cheese

2 tablespoons Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt and pepper, then cook in a non-stick skillet over medium heat until fully cooked (approximately 6-8 minutes per side). Once cooked, shred the chicken using two forks.

  • 3

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  • 4

    In a bowl, mix the shredded chicken with salsa verde and nonfat Greek yogurt for a creamy texture.

  • 5

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

  • 6

    Sprinkle the shredded Monterrey Jack cheese over the top of the enchiladas.

  • 7

    Bake in the preheated oven for about 10-12 minutes until the cheese has melted and the dish is heated through.

  • 8

    Garnish with fresh cilantro before serving.