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 these vibrant enchiladas filled with tender shredded chicken, bright salsa verde, and melted low-fat cheese. Finished with a sprinkle of black beans and a drizzle of avocado, this dish delivers a satisfying explosion of flavors with a healthy twist.

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NUTRITION

379kcal
Protein
40.4g
Fat
12.1g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/8 cup Low-Fat Cheese

1/4 cup Black Beans

1/4 Avocado

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks.

  • 3

    Warm the corn tortillas in a dry skillet over medium heat until pliable.

  • 4

    Mix the shredded chicken with salsa verde in a bowl. Stir in black beans if desired.

  • 5

    Place the chicken mixture down the center of each tortilla and sprinkle with low-fat cheese.

  • 6

    Roll up the tortillas tightly and place them in an oven-safe dish seam side down.

  • 7

    Bake for 10-12 minutes until the cheese melts and the enchiladas are heated through.

  • 8

    Top with sliced avocado 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 these vibrant enchiladas filled with tender shredded chicken, bright salsa verde, and melted low-fat cheese. Finished with a sprinkle of black beans and a drizzle of avocado, this dish delivers a satisfying explosion of flavors with a healthy twist.

NUTRITION

379kcal
Protein
40.4g
Fat
12.1g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/8 cup Low-Fat Cheese

1/4 cup Black Beans

1/4 Avocado

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Shred the cooked chicken breast using two forks.

  • 3

    Warm the corn tortillas in a dry skillet over medium heat until pliable.

  • 4

    Mix the shredded chicken with salsa verde in a bowl. Stir in black beans if desired.

  • 5

    Place the chicken mixture down the center of each tortilla and sprinkle with low-fat cheese.

  • 6

    Roll up the tortillas tightly and place them in an oven-safe dish seam side down.

  • 7

    Bake for 10-12 minutes until the cheese melts and the enchiladas are heated through.

  • 8

    Top with sliced avocado before serving.