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 with tender shredded chicken bathed in tangy salsa verde, wrapped in a whole wheat tortilla and topped with a sprinkle of reduced-fat cheese. This dish offers a colorful combination of flavors and textures that's perfect for a satisfying dinner.

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NUTRITION

359kcal
Protein
37.5g
Fat
9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces shredded Chicken Breast

1 whole wheat tortilla

1/3 cup salsa verde

1/4 cup reduced-fat shredded cheese

1/4 cup diced red onion

1 clove garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, add a splash of water or olive oil spray and sauté the minced garlic and diced red onion until soft and fragrant, about 2-3 minutes.

  • 3

    Add the shredded chicken to the skillet along with the salsa verde. Stir well to combine and warm through for about 3-4 minutes. Adjust seasoning if desired.

  • 4

    Lay out the whole wheat tortilla and spoon the chicken mixture down the center.

  • 5

    Sprinkle the reduced-fat shredded cheese over the filling, then roll the tortilla tightly to form an enchilada.

  • 6

    Place the rolled enchilada seam side down in a baking dish and bake in the preheated oven for 8-10 minutes, or until the cheese has melted and the tortilla has slightly crisped edges.

  • 7

    Remove from the oven and serve immediately, enjoying the fresh, zesty flavor.

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 with tender shredded chicken bathed in tangy salsa verde, wrapped in a whole wheat tortilla and topped with a sprinkle of reduced-fat cheese. This dish offers a colorful combination of flavors and textures that's perfect for a satisfying dinner.

NUTRITION

359kcal
Protein
37.5g
Fat
9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces shredded Chicken Breast

1 whole wheat tortilla

1/3 cup salsa verde

1/4 cup reduced-fat shredded cheese

1/4 cup diced red onion

1 clove garlic, minced

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, add a splash of water or olive oil spray and sauté the minced garlic and diced red onion until soft and fragrant, about 2-3 minutes.

  • 3

    Add the shredded chicken to the skillet along with the salsa verde. Stir well to combine and warm through for about 3-4 minutes. Adjust seasoning if desired.

  • 4

    Lay out the whole wheat tortilla and spoon the chicken mixture down the center.

  • 5

    Sprinkle the reduced-fat shredded cheese over the filling, then roll the tortilla tightly to form an enchilada.

  • 6

    Place the rolled enchilada seam side down in a baking dish and bake in the preheated oven for 8-10 minutes, or until the cheese has melted and the tortilla has slightly crisped edges.

  • 7

    Remove from the oven and serve immediately, enjoying the fresh, zesty flavor.