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 nestled in soft corn tortillas and smothered in a zesty, tangy salsa verde. A sprinkle of reduced-fat cheese and fresh cilantro adds a burst of flavor, making it a delicious and satisfying meal perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

295kcal
Protein
36.7g
Fat
6.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

1 tablespoon Fresh Cilantro

1 tablespoon Lime Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast either by boiling or baking until fully cooked. Once done, shred the chicken using two forks.

  • 3

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

  • 4

    Place a portion of the shredded chicken in the center of each tortilla. Drizzle a bit of salsa verde over the chicken and sprinkle with a small amount of reduced-fat shredded cheese.

  • 5

    Roll the tortillas tightly to enclose the filling and place them seam-side down in a small ovenproof dish.

  • 6

    Pour the remaining salsa verde over the rolled enchiladas and sprinkle the rest of the cheese on top.

  • 7

    Bake in the preheated oven for 10-12 minutes, or until the cheese is slightly melted and the enchiladas are heated through.

  • 8

    Garnish with fresh cilantro and a drizzle of lime juice before serving.

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 nestled in soft corn tortillas and smothered in a zesty, tangy salsa verde. A sprinkle of reduced-fat cheese and fresh cilantro adds a burst of flavor, making it a delicious and satisfying meal perfect for any time of day.

NUTRITION

295kcal
Protein
36.7g
Fat
6.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 Corn Tortillas

1/4 cup Salsa Verde

1/4 cup Reduced-Fat Shredded Cheese

1 tablespoon Fresh Cilantro

1 tablespoon Lime Juice

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the chicken breast either by boiling or baking until fully cooked. Once done, shred the chicken using two forks.

  • 3

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

  • 4

    Place a portion of the shredded chicken in the center of each tortilla. Drizzle a bit of salsa verde over the chicken and sprinkle with a small amount of reduced-fat shredded cheese.

  • 5

    Roll the tortillas tightly to enclose the filling and place them seam-side down in a small ovenproof dish.

  • 6

    Pour the remaining salsa verde over the rolled enchiladas and sprinkle the rest of the cheese on top.

  • 7

    Bake in the preheated oven for 10-12 minutes, or until the cheese is slightly melted and the enchiladas are heated through.

  • 8

    Garnish with fresh cilantro and a drizzle of lime juice before serving.