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 light and flavorful Salsa Verde Shredded Chicken Enchiladas, a perfectly balanced dish featuring tender, shredded chicken tucked inside warm corn tortillas, smothered in piquant salsa verde and sprinkled with a hint of low-fat cheese. This dish is a harmony of textures and zesty flavors that invigorates your meal while meeting your nutritional needs.

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NUTRITION

358kcal
Protein
45.1g
Fat
8.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

1 tablespoon Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a pot with water and a pinch of salt, then simmer until cooked through, about 15-20 minutes. Shred the chicken once it cools slightly.

  • 3

    Warm the corn tortillas on a skillet until pliable.

  • 4

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

  • 5

    Spoon the chicken mixture evenly onto each tortilla, roll them up, and place them in a lightly greased baking dish.

  • 6

    Sprinkle the low-fat shredded cheese over the top of the enchiladas.

  • 7

    Bake in the preheated oven for 10-12 minutes or until the cheese has melted and the edges are slightly crisp.

  • 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 these light and flavorful Salsa Verde Shredded Chicken Enchiladas, a perfectly balanced dish featuring tender, shredded chicken tucked inside warm corn tortillas, smothered in piquant salsa verde and sprinkled with a hint of low-fat cheese. This dish is a harmony of textures and zesty flavors that invigorates your meal while meeting your nutritional needs.

NUTRITION

358kcal
Protein
45.1g
Fat
8.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

1 tablespoon Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a pot with water and a pinch of salt, then simmer until cooked through, about 15-20 minutes. Shred the chicken once it cools slightly.

  • 3

    Warm the corn tortillas on a skillet until pliable.

  • 4

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

  • 5

    Spoon the chicken mixture evenly onto each tortilla, roll them up, and place them in a lightly greased baking dish.

  • 6

    Sprinkle the low-fat shredded cheese over the top of the enchiladas.

  • 7

    Bake in the preheated oven for 10-12 minutes or until the cheese has melted and the edges are slightly crisp.

  • 8

    Garnish with fresh cilantro and serve warm.