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 classic enchiladas with tender shredded chicken smothered in tangy salsa verde, wrapped in soft corn tortillas and finished off with a sprinkle of melty low-fat cheese and fresh cilantro. This dish delivers a perfect balance of lean protein, satisfying carbohydrates, and zesty flavors that brighten up your mealtime.

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NUTRITION

296kcal
Protein
37.3g
Fat
7.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

1 tablespoon Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a pot with a little water and simmer until fully cooked, about 20 minutes. Once cool enough to handle, shred the chicken using two forks.

  • 3

    In a bowl, combine the shredded chicken with salsa verde until well mixed.

  • 4

    Warm the corn tortillas in a dry skillet or microwave to soften them.

  • 5

    Spoon an even layer of the chicken and salsa mixture onto each tortilla, then sprinkle a bit of low-fat shredded cheese on top.

  • 6

    Roll up the tortillas and arrange them seam-side down in a lightly greased baking dish.

  • 7

    Sprinkle any remaining cheese over the enchiladas and bake for 10-12 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Garnish with fresh cilantro 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 vibrant twist on classic enchiladas with tender shredded chicken smothered in tangy salsa verde, wrapped in soft corn tortillas and finished off with a sprinkle of melty low-fat cheese and fresh cilantro. This dish delivers a perfect balance of lean protein, satisfying carbohydrates, and zesty flavors that brighten up your mealtime.

NUTRITION

296kcal
Protein
37.3g
Fat
7.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

1 tablespoon Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a pot with a little water and simmer until fully cooked, about 20 minutes. Once cool enough to handle, shred the chicken using two forks.

  • 3

    In a bowl, combine the shredded chicken with salsa verde until well mixed.

  • 4

    Warm the corn tortillas in a dry skillet or microwave to soften them.

  • 5

    Spoon an even layer of the chicken and salsa mixture onto each tortilla, then sprinkle a bit of low-fat shredded cheese on top.

  • 6

    Roll up the tortillas and arrange them seam-side down in a lightly greased baking dish.

  • 7

    Sprinkle any remaining cheese over the enchiladas and bake for 10-12 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Garnish with fresh cilantro before serving.