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 vibrant enchiladas filled with tender shredded chicken, smothered in a zesty salsa verde and lightly melted cheese. The fresh flavors burst with every bite, making it a perfect, satisfying meal for any time of day.

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NUTRITION

299kcal
Protein
33.7g
Fat
12.2g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

2 Corn Tortillas

4 tbsp Salsa Verde

1/4 cup Shredded Monterey Jack Cheese

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

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PREPARATION

  • 1

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side until pliable.

  • 2

    In a bowl, mix the shredded chicken with salsa verde and a squeeze of lime juice.

  • 3

    Place the chicken mixture onto each tortilla and sprinkle with a light layer of shredded cheese.

  • 4

    Roll the tortillas tightly and lay them seam-side down in a small baking dish.

  • 5

    Top with the remaining salsa verde and a sprinkle of extra cheese if desired.

  • 6

    Bake in a preheated oven at 375°F (190°C) for 10-12 minutes until heated through and the cheese has melted.

  • 7

    Garnish with fresh cilantro before serving.

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 vibrant enchiladas filled with tender shredded chicken, smothered in a zesty salsa verde and lightly melted cheese. The fresh flavors burst with every bite, making it a perfect, satisfying meal for any time of day.

NUTRITION

299kcal
Protein
33.7g
Fat
12.2g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

2 Corn Tortillas

4 tbsp Salsa Verde

1/4 cup Shredded Monterey Jack Cheese

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

PREPARATION

  • 1

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side until pliable.

  • 2

    In a bowl, mix the shredded chicken with salsa verde and a squeeze of lime juice.

  • 3

    Place the chicken mixture onto each tortilla and sprinkle with a light layer of shredded cheese.

  • 4

    Roll the tortillas tightly and lay them seam-side down in a small baking dish.

  • 5

    Top with the remaining salsa verde and a sprinkle of extra cheese if desired.

  • 6

    Bake in a preheated oven at 375°F (190°C) for 10-12 minutes until heated through and the cheese has melted.

  • 7

    Garnish with fresh cilantro before serving.