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

Savor the vibrant flavors of tender shredded chicken enveloped in warm corn tortillas, smothered in a zesty salsa verde and lightly topped with melted reduced-fat Monterey Jack cheese. This dish delivers a robust, satisfying taste with every bite, perfectly balancing lean protein and delicious spices for a meal that’s both fulfilling and nourishing.

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NUTRITION

382kcal
Protein
46g
Fat
15.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 ounces shredded chicken breast

2 corn tortillas

1/3 cup salsa verde

1 ounce reduced fat Monterey Jack cheese

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 2

    Warm the corn tortillas on the skillet for about 30 seconds on each side until pliable.

  • 3

    Layer each tortilla with an equal portion of shredded chicken and drizzle with salsa verde.

  • 4

    Sprinkle the reduced fat Monterey Jack cheese evenly over the filling.

  • 5

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

  • 6

    Bake in a preheated oven at 375°F for 10-12 minutes until the cheese melts and the enchiladas are heated through.

  • 7

    Serve hot with a little extra salsa verde on top if desired.

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

Savor the vibrant flavors of tender shredded chicken enveloped in warm corn tortillas, smothered in a zesty salsa verde and lightly topped with melted reduced-fat Monterey Jack cheese. This dish delivers a robust, satisfying taste with every bite, perfectly balancing lean protein and delicious spices for a meal that’s both fulfilling and nourishing.

NUTRITION

382kcal
Protein
46g
Fat
15.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 ounces shredded chicken breast

2 corn tortillas

1/3 cup salsa verde

1 ounce reduced fat Monterey Jack cheese

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 2

    Warm the corn tortillas on the skillet for about 30 seconds on each side until pliable.

  • 3

    Layer each tortilla with an equal portion of shredded chicken and drizzle with salsa verde.

  • 4

    Sprinkle the reduced fat Monterey Jack cheese evenly over the filling.

  • 5

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

  • 6

    Bake in a preheated oven at 375°F for 10-12 minutes until the cheese melts and the enchiladas are heated through.

  • 7

    Serve hot with a little extra salsa verde on top if desired.