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 vibrant flavors with these shredded chicken enchiladas dipped in tangy salsa verde. Tender chicken, warmed corn tortillas, and a sprinkle of reduced fat cheese come together for a satisfying meal perfect for any time of day.

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NUTRITION

359kcal
Protein
39.2g
Fat
9.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (shredded)

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced Fat Shredded Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet or microwave until soft and pliable.

  • 3

    Mix the shredded chicken with salsa verde in a bowl until evenly coated.

  • 4

    Place the chicken mixture onto each tortilla, roll them up, and arrange in a baking dish seam-side down.

  • 5

    Sprinkle the reduced fat shredded cheese over the top of the enchiladas.

  • 6

    Bake in the preheated oven for 15-20 minutes, until the cheese is melted and the enchiladas are heated through.

  • 7

    Remove from the oven and serve warm, garnished with extra salsa or fresh cilantro if desired.

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 vibrant flavors with these shredded chicken enchiladas dipped in tangy salsa verde. Tender chicken, warmed corn tortillas, and a sprinkle of reduced fat cheese come together for a satisfying meal perfect for any time of day.

NUTRITION

359kcal
Protein
39.2g
Fat
9.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (shredded)

2 Corn Tortillas

1/2 cup Salsa Verde

1/4 cup Reduced Fat Shredded Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet or microwave until soft and pliable.

  • 3

    Mix the shredded chicken with salsa verde in a bowl until evenly coated.

  • 4

    Place the chicken mixture onto each tortilla, roll them up, and arrange in a baking dish seam-side down.

  • 5

    Sprinkle the reduced fat shredded cheese over the top of the enchiladas.

  • 6

    Bake in the preheated oven for 15-20 minutes, until the cheese is melted and the enchiladas are heated through.

  • 7

    Remove from the oven and serve warm, garnished with extra salsa or fresh cilantro if desired.