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 and flavorful enchiladas filled with tender shredded chicken, smothered in a zesty salsa verde and finished with a sprinkle of melty low-fat cheese. A balanced dish that's light yet satisfying, perfect for breakfast, lunch, or dinner.

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NUTRITION

350kcal
Protein
44.6g
Fat
9.5g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

2 corn tortillas

1/2 cup salsa verde

1/4 cup shredded low-fat Monterrey Jack cheese

2 tbsp fresh cilantro (optional)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are pliable.

  • 3

    In a bowl, combine the shredded chicken with the salsa verde, ensuring the chicken is evenly coated.

  • 4

    Place a generous portion of the chicken and salsa mixture onto each tortilla. Sprinkle a bit of shredded cheese on top of the filling.

  • 5

    Roll up the tortillas tightly and place them seam side down in a baking dish.

  • 6

    Sprinkle any remaining cheese over the enchiladas and cover the dish with foil.

  • 7

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

  • 8

    Garnish with chopped fresh cilantro if desired and 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 and flavorful enchiladas filled with tender shredded chicken, smothered in a zesty salsa verde and finished with a sprinkle of melty low-fat cheese. A balanced dish that's light yet satisfying, perfect for breakfast, lunch, or dinner.

NUTRITION

350kcal
Protein
44.6g
Fat
9.5g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

2 corn tortillas

1/2 cup salsa verde

1/4 cup shredded low-fat Monterrey Jack cheese

2 tbsp fresh cilantro (optional)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are pliable.

  • 3

    In a bowl, combine the shredded chicken with the salsa verde, ensuring the chicken is evenly coated.

  • 4

    Place a generous portion of the chicken and salsa mixture onto each tortilla. Sprinkle a bit of shredded cheese on top of the filling.

  • 5

    Roll up the tortillas tightly and place them seam side down in a baking dish.

  • 6

    Sprinkle any remaining cheese over the enchiladas and cover the dish with foil.

  • 7

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

  • 8

    Garnish with chopped fresh cilantro if desired and serve immediately.