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, lovingly wrapped in soft corn tortillas, then finished with a light sprinkle of low-fat cheese and a dollop of nonfat Greek yogurt. Garnished with fresh cilantro and a squeeze of lime, this dish offers a delightful mix of textures and flavors perfect for a balanced meal.

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NUTRITION

347kcal
Protein
46.3g
Fat
8.2g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 tbsp Nonfat Greek Yogurt

2 tbsp Fresh Cilantro

1 Lime

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a saucepan with a little water, season lightly with salt and pepper, and simmer until fully cooked (about 15-20 minutes). Once done, shred the chicken using two forks.

  • 3

    In a mixing bowl, combine the shredded chicken with salsa verde, stirring until the chicken is evenly coated.

  • 4

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

  • 5

    Spoon a generous amount of the chicken mixture onto each tortilla, sprinkle with low-fat shredded cheese, then roll them up tightly.

  • 6

    Place the rolled tortillas in a baking dish and bake for 10-12 minutes until the cheese is melted and the enchiladas are heated through.

  • 7

    Remove from the oven and top with a dollop of nonfat Greek yogurt, sprinkle with fresh cilantro, and finish with a squeeze of lime juice.

  • 8

    Serve immediately and enjoy your flavor-packed Salsa Verde Shredded Chicken Enchiladas.

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, lovingly wrapped in soft corn tortillas, then finished with a light sprinkle of low-fat cheese and a dollop of nonfat Greek yogurt. Garnished with fresh cilantro and a squeeze of lime, this dish offers a delightful mix of textures and flavors perfect for a balanced meal.

NUTRITION

347kcal
Protein
46.3g
Fat
8.2g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Corn Tortillas

1/3 cup Salsa Verde

1/4 cup Low-Fat Shredded Cheese

2 tbsp Nonfat Greek Yogurt

2 tbsp Fresh Cilantro

1 Lime

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a saucepan with a little water, season lightly with salt and pepper, and simmer until fully cooked (about 15-20 minutes). Once done, shred the chicken using two forks.

  • 3

    In a mixing bowl, combine the shredded chicken with salsa verde, stirring until the chicken is evenly coated.

  • 4

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

  • 5

    Spoon a generous amount of the chicken mixture onto each tortilla, sprinkle with low-fat shredded cheese, then roll them up tightly.

  • 6

    Place the rolled tortillas in a baking dish and bake for 10-12 minutes until the cheese is melted and the enchiladas are heated through.

  • 7

    Remove from the oven and top with a dollop of nonfat Greek yogurt, sprinkle with fresh cilantro, and finish with a squeeze of lime juice.

  • 8

    Serve immediately and enjoy your flavor-packed Salsa Verde Shredded Chicken Enchiladas.