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 a classic Mexican dish with tender shredded chicken bathed in zesty salsa verde, wrapped in soft corn tortillas and lightly topped with low-fat cheese. This dish delivers bold flavors and satisfying textures while keeping the macros balanced and perfect for a wholesome meal.

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NUTRITION

377kcal
Protein
46g
Fat
8.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

½ cup Salsa Verde

¼ cup Low-Fat Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine the shredded chicken with the salsa verde for an even coating of flavor.

  • 4

    Place the chicken mixture onto each tortilla, roll them tightly, and arrange the enchiladas in a baking dish.

  • 5

    Sprinkle the low-fat cheese evenly over the top.

  • 6

    Bake in the oven for about 10 minutes, or until the cheese has melted and the dish is heated through.

  • 7

    Serve warm and enjoy your flavorful and balanced meal.

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 a classic Mexican dish with tender shredded chicken bathed in zesty salsa verde, wrapped in soft corn tortillas and lightly topped with low-fat cheese. This dish delivers bold flavors and satisfying textures while keeping the macros balanced and perfect for a wholesome meal.

NUTRITION

377kcal
Protein
46g
Fat
8.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

½ cup Salsa Verde

¼ cup Low-Fat Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a bowl, combine the shredded chicken with the salsa verde for an even coating of flavor.

  • 4

    Place the chicken mixture onto each tortilla, roll them tightly, and arrange the enchiladas in a baking dish.

  • 5

    Sprinkle the low-fat cheese evenly over the top.

  • 6

    Bake in the oven for about 10 minutes, or until the cheese has melted and the dish is heated through.

  • 7

    Serve warm and enjoy your flavorful and balanced meal.