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 tender shredded chicken enveloped in warm corn tortillas, smothered in a vibrant and tangy salsa verde sauce, and lightly topped with reduced-fat cheese. This enchilada dish offers a satisfying balance of flavors and textures for a delightful dinner that supports your nutritional goals.

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NUTRITION

390kcal
Protein
43.1g
Fat
10.6g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 medium Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced Fat Cheese

1 tbsp Fresh Cilantro (garnish)

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Place the chicken breast in a pot, cover with water, and bring to a simmer until fully cooked, about 15-20 minutes. Once cooled, shred the chicken using two forks.

  • 3

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

  • 4

    Mix the shredded chicken with the salsa verde in a bowl until well combined.

  • 5

    Place the chicken mixture evenly onto each tortilla, roll them up, and arrange seam-side down in a lightly greased baking dish.

  • 6

    Sprinkle the reduced fat cheese over the enchiladas.

  • 7

    Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 8

    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 tender shredded chicken enveloped in warm corn tortillas, smothered in a vibrant and tangy salsa verde sauce, and lightly topped with reduced-fat cheese. This enchilada dish offers a satisfying balance of flavors and textures for a delightful dinner that supports your nutritional goals.

NUTRITION

390kcal
Protein
43.1g
Fat
10.6g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 medium Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced Fat Cheese

1 tbsp Fresh Cilantro (garnish)

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Place the chicken breast in a pot, cover with water, and bring to a simmer until fully cooked, about 15-20 minutes. Once cooled, shred the chicken using two forks.

  • 3

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

  • 4

    Mix the shredded chicken with the salsa verde in a bowl until well combined.

  • 5

    Place the chicken mixture evenly onto each tortilla, roll them up, and arrange seam-side down in a lightly greased baking dish.

  • 6

    Sprinkle the reduced fat cheese over the enchiladas.

  • 7

    Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the enchiladas are heated through.

  • 8

    Garnish with fresh cilantro and serve warm.