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, protein-packed enchiladas featuring tender shredded chicken bathed in tangy salsa verde, all wrapped in soft corn tortillas and lightly topped with melty reduced-fat cheese. A wholesome, satisfying meal that delivers on flavor and meets your nutritional goals.

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NUTRITION

313kcal
Protein
45.1g
Fat
7g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

2 Tbsp Fresh Cilantro (optional)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper (optional) and bake or poach until fully cooked. Once done, shred the chicken using two forks.

  • 3

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.

  • 4

    Place a tortilla on a working surface, add a portion of shredded chicken, drizzle with salsa verde, and sprinkle a little reduced-fat cheese.

  • 5

    Roll the tortilla tightly and place it seam-side down in a small baking dish. Repeat with the remaining tortillas.

  • 6

    Top the rolled tortillas with the remaining salsa verde and cheese.

  • 7

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

  • 8

    Garnish with fresh cilantro, if desired, 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, protein-packed enchiladas featuring tender shredded chicken bathed in tangy salsa verde, all wrapped in soft corn tortillas and lightly topped with melty reduced-fat cheese. A wholesome, satisfying meal that delivers on flavor and meets your nutritional goals.

NUTRITION

313kcal
Protein
45.1g
Fat
7g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

2 Tbsp Fresh Cilantro (optional)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper (optional) and bake or poach until fully cooked. Once done, shred the chicken using two forks.

  • 3

    Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.

  • 4

    Place a tortilla on a working surface, add a portion of shredded chicken, drizzle with salsa verde, and sprinkle a little reduced-fat cheese.

  • 5

    Roll the tortilla tightly and place it seam-side down in a small baking dish. Repeat with the remaining tortillas.

  • 6

    Top the rolled tortillas with the remaining salsa verde and cheese.

  • 7

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

  • 8

    Garnish with fresh cilantro, if desired, and serve immediately.