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 a classic with these Salsa Verde Shredded Chicken Enchiladas. Tender chicken, bathed in tangy salsa verde, is rolled in warm corn tortillas, layered with a sprinkle of low-fat cheese, and baked to meld flavors. This dish offers a delightful combination of spice, zest, and satisfying comfort in every bite.

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NUTRITION

358kcal
Protein
46.5g
Fat
11.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/3 cup Salsa Verde

1/2 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken until fully cooked, about 6-8 minutes per side.

  • 3

    Allow the chicken to cool slightly, then shred it using two forks.

  • 4

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

  • 5

    Place a portion of shredded chicken along the center of each tortilla, sprinkle with low-fat shredded cheese, and drizzle a bit of salsa verde over the filling.

  • 6

    Roll up the tortillas tightly and place them seam-side down in a baking dish. Pour the remaining salsa verde over the enchiladas.

  • 7

    Bake in the preheated oven for 10-15 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Serve warm and enjoy your flavorful 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 a classic with these Salsa Verde Shredded Chicken Enchiladas. Tender chicken, bathed in tangy salsa verde, is rolled in warm corn tortillas, layered with a sprinkle of low-fat cheese, and baked to meld flavors. This dish offers a delightful combination of spice, zest, and satisfying comfort in every bite.

NUTRITION

358kcal
Protein
46.5g
Fat
11.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Corn Tortillas

1/4 cup Low-Fat Shredded Cheese

1/3 cup Salsa Verde

1/2 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken until fully cooked, about 6-8 minutes per side.

  • 3

    Allow the chicken to cool slightly, then shred it using two forks.

  • 4

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

  • 5

    Place a portion of shredded chicken along the center of each tortilla, sprinkle with low-fat shredded cheese, and drizzle a bit of salsa verde over the filling.

  • 6

    Roll up the tortillas tightly and place them seam-side down in a baking dish. Pour the remaining salsa verde over the enchiladas.

  • 7

    Bake in the preheated oven for 10-15 minutes until the cheese is melted and the enchiladas are heated through.

  • 8

    Serve warm and enjoy your flavorful Salsa Verde Shredded Chicken Enchiladas.