Salsa Verde Shredded Chicken Enchiladas with Black Bean Rice

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

Salsa Verde Shredded Chicken Enchiladas with Black Bean Rice

YOUR SOLIN GENERATED RECIPE

Salsa Verde Shredded Chicken Enchiladas with Black Bean Rice

Enjoy a vibrant twist on classic enchiladas with tender shredded chicken smothered in zesty salsa verde, nestled in warm corn tortillas, and paired with a hearty black bean rice. Layers of flavors and textures make every bite a delicious balance of savory, tangy, and satisfying comfort.

Try 7 days free, then $12.99 / mo.

NUTRITION

452kcal
Protein
42.3g
Fat
7.1g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

2 Corn Tortillas

1/2 cup Canned Black Beans

1/4 cup Salsa Verde

1/4 cup Cooked Brown Rice

1/4 cup Shredded Low-Fat Cheese

2 tbsp Fresh Cilantro (optional)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with salsa verde to evenly coat the meat.

  • 3

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

  • 4

    Place a spoonful of the chicken mixture along the center of each tortilla, add a sprinkle of shredded cheese, and roll tightly.

  • 5

    Arrange the enchiladas seam side down in a lightly greased baking dish. Drizzle any remaining salsa over the top.

  • 6

    Bake in the preheated oven for 10-12 minutes, until the tortillas are slightly crispy and the cheese is melted.

  • 7

    Meanwhile, mix the black beans with cooked brown rice in a small saucepan and warm over low heat, seasoning lightly with salt and pepper if desired.

  • 8

    Serve the enchiladas hot with a side of black bean rice, garnished with fresh cilantro.

Salsa Verde Shredded Chicken Enchiladas with Black Bean Rice

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

Salsa Verde Shredded Chicken Enchiladas with Black Bean Rice

YOUR SOLIN GENERATED RECIPE

Salsa Verde Shredded Chicken Enchiladas with Black Bean Rice

Enjoy a vibrant twist on classic enchiladas with tender shredded chicken smothered in zesty salsa verde, nestled in warm corn tortillas, and paired with a hearty black bean rice. Layers of flavors and textures make every bite a delicious balance of savory, tangy, and satisfying comfort.

NUTRITION

452kcal
Protein
42.3g
Fat
7.1g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded Chicken Breast

2 Corn Tortillas

1/2 cup Canned Black Beans

1/4 cup Salsa Verde

1/4 cup Cooked Brown Rice

1/4 cup Shredded Low-Fat Cheese

2 tbsp Fresh Cilantro (optional)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with salsa verde to evenly coat the meat.

  • 3

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

  • 4

    Place a spoonful of the chicken mixture along the center of each tortilla, add a sprinkle of shredded cheese, and roll tightly.

  • 5

    Arrange the enchiladas seam side down in a lightly greased baking dish. Drizzle any remaining salsa over the top.

  • 6

    Bake in the preheated oven for 10-12 minutes, until the tortillas are slightly crispy and the cheese is melted.

  • 7

    Meanwhile, mix the black beans with cooked brown rice in a small saucepan and warm over low heat, seasoning lightly with salt and pepper if desired.

  • 8

    Serve the enchiladas hot with a side of black bean rice, garnished with fresh cilantro.