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 flavorful twist on classic enchiladas featuring tender shredded chicken drenched in vibrant salsa verde, wrapped in soft corn tortillas, and topped with a light sprinkle of reduced fat cheese and a dollop of nonfat Greek yogurt. This dish delivers bold flavors with an appealing texture, perfect for a hearty yet balanced meal.

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NUTRITION

357kcal
Protein
51.2g
Fat
9.1g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shredded Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced Fat Monterey Jack Cheese (shredded)

2 tbsp Nonfat Greek Yogurt

2 tbsp Fresh Cilantro

2 Lime Wedges

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side, until they become pliable.

  • 3

    Place a tortilla on a working surface, add a layer of shredded chicken, drizzle a spoonful of salsa verde, and sprinkle a bit of reduced fat cheese.

  • 4

    Roll up the tortilla and place it seam-side down in a lightly greased baking dish. Repeat with the remaining tortillas.

  • 5

    Pour the remaining salsa verde over the rolled enchiladas, ensuring they are evenly coated.

  • 6

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and the dish is heated through.

  • 7

    Garnish with a dollop of nonfat Greek yogurt, fresh 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 a flavorful twist on classic enchiladas featuring tender shredded chicken drenched in vibrant salsa verde, wrapped in soft corn tortillas, and topped with a light sprinkle of reduced fat cheese and a dollop of nonfat Greek yogurt. This dish delivers bold flavors with an appealing texture, perfect for a hearty yet balanced meal.

NUTRITION

357kcal
Protein
51.2g
Fat
9.1g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shredded Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced Fat Monterey Jack Cheese (shredded)

2 tbsp Nonfat Greek Yogurt

2 tbsp Fresh Cilantro

2 Lime Wedges

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side, until they become pliable.

  • 3

    Place a tortilla on a working surface, add a layer of shredded chicken, drizzle a spoonful of salsa verde, and sprinkle a bit of reduced fat cheese.

  • 4

    Roll up the tortilla and place it seam-side down in a lightly greased baking dish. Repeat with the remaining tortillas.

  • 5

    Pour the remaining salsa verde over the rolled enchiladas, ensuring they are evenly coated.

  • 6

    Bake in the preheated oven for 15-20 minutes until the cheese is melted and the dish is heated through.

  • 7

    Garnish with a dollop of nonfat Greek yogurt, fresh cilantro, and a squeeze of lime juice before serving.