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 classic enchiladas featuring tender shredded chicken bathed in tangy salsa verde, nestled in warm corn tortillas, and lightly topped with melted low-fat cheese. This dish offers a satisfying blend of savory, zesty flavors perfect for lunch or dinner.

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NUTRITION

288kcal
Protein
44.5g
Fat
5.9g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Shredded Low-Fat Cheese

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the chicken breast in a skillet or slow cooker until tender and fully cooked; then shred the meat using two forks.

  • 3

    Warm the corn tortillas on a skillet until pliable.

  • 4

    Mix the shredded chicken with salsa verde until evenly coated.

  • 5

    Spoon the chicken mixture into the center of each tortilla, sprinkle with shredded low-fat cheese, and roll them tightly.

  • 6

    Place the rolled enchiladas in a baking dish and drizzle any remaining salsa verde on top.

  • 7

    Bake for 10-15 minutes until the cheese has melted and the enchiladas are heated through.

  • 8

    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 a vibrant twist on classic enchiladas featuring tender shredded chicken bathed in tangy salsa verde, nestled in warm corn tortillas, and lightly topped with melted low-fat cheese. This dish offers a satisfying blend of savory, zesty flavors perfect for lunch or dinner.

NUTRITION

288kcal
Protein
44.5g
Fat
5.9g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Shredded Low-Fat Cheese

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the chicken breast in a skillet or slow cooker until tender and fully cooked; then shred the meat using two forks.

  • 3

    Warm the corn tortillas on a skillet until pliable.

  • 4

    Mix the shredded chicken with salsa verde until evenly coated.

  • 5

    Spoon the chicken mixture into the center of each tortilla, sprinkle with shredded low-fat cheese, and roll them tightly.

  • 6

    Place the rolled enchiladas in a baking dish and drizzle any remaining salsa verde on top.

  • 7

    Bake for 10-15 minutes until the cheese has melted and the enchiladas are heated through.

  • 8

    Garnish with fresh cilantro before serving.