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 these vibrant and satisfying enchiladas filled with tender shredded chicken bathed in a zesty salsa verde, all wrapped in soft corn tortillas and crowned with a sprinkle of low-fat cheese. Perfect for a wholesome meal any time of day, they deliver a delightful blend of textures and flavors while keeping your nutrition on track.

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NUTRITION

301kcal
Protein
35.9g
Fat
7.1g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Monterrey Jack Cheese

1 cup Fresh Spinach

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with the salsa verde, ensuring the chicken is evenly coated.

  • 3

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 4

    Place a layer of fresh spinach on each tortilla, then add the chicken mixture.

  • 5

    Sprinkle low-fat cheese over the filling, and roll up the tortillas tightly.

  • 6

    Arrange the rolled enchiladas in a baking dish and lightly cover with any remaining salsa verde.

  • 7

    Bake in the preheated oven for about 15-20 minutes until heated through and the cheese is slightly melted.

  • 8

    Serve hot and enjoy a flavorful, 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

Savor these vibrant and satisfying enchiladas filled with tender shredded chicken bathed in a zesty salsa verde, all wrapped in soft corn tortillas and crowned with a sprinkle of low-fat cheese. Perfect for a wholesome meal any time of day, they deliver a delightful blend of textures and flavors while keeping your nutrition on track.

NUTRITION

301kcal
Protein
35.9g
Fat
7.1g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Monterrey Jack Cheese

1 cup Fresh Spinach

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the shredded chicken with the salsa verde, ensuring the chicken is evenly coated.

  • 3

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 4

    Place a layer of fresh spinach on each tortilla, then add the chicken mixture.

  • 5

    Sprinkle low-fat cheese over the filling, and roll up the tortillas tightly.

  • 6

    Arrange the rolled enchiladas in a baking dish and lightly cover with any remaining salsa verde.

  • 7

    Bake in the preheated oven for about 15-20 minutes until heated through and the cheese is slightly melted.

  • 8

    Serve hot and enjoy a flavorful, balanced meal.