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 flavorful enchiladas featuring tender shredded chicken nestled in soft corn tortillas and topped with a vibrant salsa verde. A light sprinkle of reduced-fat cheese and a drizzle of olive oil complete this wholesome dish, perfect for a nutritious meal any time of day.

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NUTRITION

325kcal
Protein
36.4g
Fat
9.6g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1 oz Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

2 medium Tomatillos

1 Jalapeño Pepper

1/4 medium Onion

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion, tomatillos, and jalapeño until tender, about 4-5 minutes.

  • 3

    Add the chicken breast to the skillet and cook until fully cooked, then shred the chicken using two forks.

  • 4

    Combine the shredded chicken with half of the prepared salsa verde in the skillet. Allow the flavors to meld for 2-3 minutes.

  • 5

    Warm the corn tortillas in a separate pan or microwave until soft and pliable.

  • 6

    Spoon a portion of the chicken mixture onto each tortilla, roll them up, and place them seam side down in a baking dish.

  • 7

    Top the enchiladas with the remaining salsa verde and sprinkle the reduced-fat cheddar cheese over the top.

  • 8

    Optional: Bake in a preheated oven at 375°F for 8-10 minutes if you prefer the cheese slightly melted, or serve immediately.

  • 9

    Garnish with fresh cilantro and serve warm.

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 flavorful enchiladas featuring tender shredded chicken nestled in soft corn tortillas and topped with a vibrant salsa verde. A light sprinkle of reduced-fat cheese and a drizzle of olive oil complete this wholesome dish, perfect for a nutritious meal any time of day.

NUTRITION

325kcal
Protein
36.4g
Fat
9.6g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1 oz Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

2 medium Tomatillos

1 Jalapeño Pepper

1/4 medium Onion

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion, tomatillos, and jalapeño until tender, about 4-5 minutes.

  • 3

    Add the chicken breast to the skillet and cook until fully cooked, then shred the chicken using two forks.

  • 4

    Combine the shredded chicken with half of the prepared salsa verde in the skillet. Allow the flavors to meld for 2-3 minutes.

  • 5

    Warm the corn tortillas in a separate pan or microwave until soft and pliable.

  • 6

    Spoon a portion of the chicken mixture onto each tortilla, roll them up, and place them seam side down in a baking dish.

  • 7

    Top the enchiladas with the remaining salsa verde and sprinkle the reduced-fat cheddar cheese over the top.

  • 8

    Optional: Bake in a preheated oven at 375°F for 8-10 minutes if you prefer the cheese slightly melted, or serve immediately.

  • 9

    Garnish with fresh cilantro and serve warm.