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 tossed in a zesty salsa verde, all wrapped in warm corn tortillas. Topped with a sprinkle of melted cheese and a dollop of creamy Greek yogurt, this dish packs a flavorful punch while keeping your macros in check.

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NUTRITION

429kcal
Protein
51g
Fat
11.5g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces shredded Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/8 cup Shredded Cheddar Cheese

2 tablespoons Plain Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas on a dry skillet or in the microwave to make them pliable.

  • 3

    In a bowl, toss the shredded chicken with salsa verde ensuring every strand is coated.

  • 4

    Spoon the chicken mixture down the center of each tortilla, then roll them tightly into enchiladas.

  • 5

    Place the rolled enchiladas in a baking dish, seam side down.

  • 6

    Sprinkle the shredded cheddar cheese evenly over the enchiladas.

  • 7

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

  • 8

    Remove from the oven, and add a drizzle or dollop of plain Greek yogurt on top for creaminess. 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 tossed in a zesty salsa verde, all wrapped in warm corn tortillas. Topped with a sprinkle of melted cheese and a dollop of creamy Greek yogurt, this dish packs a flavorful punch while keeping your macros in check.

NUTRITION

429kcal
Protein
51g
Fat
11.5g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces shredded Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/8 cup Shredded Cheddar Cheese

2 tablespoons Plain Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas on a dry skillet or in the microwave to make them pliable.

  • 3

    In a bowl, toss the shredded chicken with salsa verde ensuring every strand is coated.

  • 4

    Spoon the chicken mixture down the center of each tortilla, then roll them tightly into enchiladas.

  • 5

    Place the rolled enchiladas in a baking dish, seam side down.

  • 6

    Sprinkle the shredded cheddar cheese evenly over the enchiladas.

  • 7

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

  • 8

    Remove from the oven, and add a drizzle or dollop of plain Greek yogurt on top for creaminess. Serve immediately.