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 zesty salsa verde, all wrapped in soft corn tortillas. Finished with a light sprinkle of cheese and garnished with fresh cilantro, this dish is a delicious balance of savory and tangy flavors perfect for a satisfying meal.

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NUTRITION

373kcal
Protein
43.6g
Fat
14g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (shredded)

2 Corn Tortillas

1/4 cup Salsa Verde

1/4 cup Shredded Cheese

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the cooked shredded chicken with salsa verde until well mixed.

  • 3

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

  • 4

    Spoon an even portion of the chicken and salsa mixture into each tortilla and roll them tightly.

  • 5

    Place the rolled enchiladas in a baking dish and sprinkle the shredded cheese evenly over the top.

  • 6

    Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly.

  • 7

    Garnish with fresh cilantro and serve immediately.

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 zesty salsa verde, all wrapped in soft corn tortillas. Finished with a light sprinkle of cheese and garnished with fresh cilantro, this dish is a delicious balance of savory and tangy flavors perfect for a satisfying meal.

NUTRITION

373kcal
Protein
43.6g
Fat
14g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (shredded)

2 Corn Tortillas

1/4 cup Salsa Verde

1/4 cup Shredded Cheese

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the cooked shredded chicken with salsa verde until well mixed.

  • 3

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

  • 4

    Spoon an even portion of the chicken and salsa mixture into each tortilla and roll them tightly.

  • 5

    Place the rolled enchiladas in a baking dish and sprinkle the shredded cheese evenly over the top.

  • 6

    Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly.

  • 7

    Garnish with fresh cilantro and serve immediately.